Entree: Turks and Caicos Islands – Grilled Lobster (Charred Caribbean lobster split and brushed with garlic-citrus butter served hot)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 2 whole lobsters, approx. 1.25 lb (567 g) each, split lengthwise
- 4 tbsp (60 g) unsalted butter, melted
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 2 tbsp (30 ml) fresh lime juice (or lemon juice)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Lemon or lime wedges for serving
- Optional: 1 small hot pepper, finely chopped (scotch bonnet or jalapeño) to taste

Instructions

1. Prepare lobster: Rinse lobsters and pat dry. Using a sharp knife or kitchen shears, split each lobster lengthwise through the head and tail, exposing the meat. Remove the vein if present and loosen meat from the shell slightly so butter can penetrate.
2. Make garlic-citrus butter: In a bowl combine melted butter, olive oil, minced garlic, lime juice, salt, pepper, thyme, and optional hot pepper. Reserve a few tablespoons to brush after cooking.
3. Preheat grill: Heat grill to medium-high (about 450°F / 230°C). Clean and oil grates to prevent sticking.
4. Grill lobster: Brush lobster meat generously with the butter mixture, place cut side down on the grill for 3–4 minutes to get char marks, then flip and grill shell side down for another 4–6 minutes until meat is opaque and just cooked through (internal temp about 140–145°F / 60–63°C). Cooking time depends on lobster size.
5. Finish and serve: Remove from grill, brush with reserved butter, sprinkle with chopped parsley, and serve immediately with lemon or lime wedges.