Entree: Saint Barthélemy – Langouste grillée (Grilled spiny lobster)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 45 min

Ingredients

- 4 whole spiny lobsters, approx. 12 oz (340 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced (approx. 12 g)
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (8 g) fresh thyme leaves, chopped (or 4 sprigs thyme)
- 2 tbsp (30 ml) white rum (optional)
- 2 lemons, juiced (approx. 3.5 oz / 100 ml), plus lemon wedges to serve
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional, approx. 8 g)

Instructions

1. Prepare the lobsters by splitting each lengthwise through the back with a sharp knife or kitchen shears; remove the vein and rinse under cold water. Pat dry.
2. In a small bowl, mix the softened butter, olive oil, minced garlic, chopped parsley, thyme, rum (if using), lemon juice, salt, pepper, and optional Scotch bonnet until well combined to make a basting butter.
3. Preheat a grill to medium-high (about 425–450°F / 220–230°C). Oil the grates to prevent sticking.
4. Brush the cut sides of the lobsters lightly with oil and place them cut-side down on the hot grill for 3–4 minutes to caramelize slightly.
5. Turn the lobsters cut-side up, spoon generous amounts of the garlic-herb butter over the meat, and continue grilling for 6–8 minutes more, basting once or twice, until the meat is opaque and firm and the butter is sizzling.
6. Remove from the grill, let rest 2 minutes, then finish with an extra squeeze of lemon and a sprinkle of fresh parsley. Serve immediately with lemon wedges and remaining butter for dipping.