Entree: Cayman Islands – Cayman Lobster (Caribbean spiny lobster prepared with garlic-butter, citrus, and island spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Total 29 min

Ingredients

- 4 Cayman spiny lobsters, approx. 1 lb (450 g) each, split lengthwise
- 8 tbsp (115 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 6 garlic cloves, minced (approx. 1.5 oz / 45 g)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh thyme or island thyme
- 1 small scotch bonnet pepper, seeded and minced (optional)
- 2 tbsp (30 ml) white rum (optional, for basting/flambé)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) fresh orange juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- Lime wedges for serving
- 4 sprigs fresh parsley for garnish

Instructions

1. Preheat a grill to medium-high (about 425°F / 220°C) or set the oven broiler on high and place an oven rack 6–8 inches (15–20 cm) from the element. Rinse lobsters and pat dry.
2. Split each lobster lengthwise from head to tail and remove the digestive vein. Score the flesh lightly in a crosshatch to help flavors penetrate.
3. In a small saucepan over medium heat, melt butter with olive oil. Add minced garlic, chopped parsley, thyme, and scotch bonnet (if using). Cook 1–2 minutes until fragrant but not browned.
4. Remove from heat and stir in white rum, lime juice, orange juice, salt, and pepper. Reserve 3 tbsp (45 ml) of the butter mixture for finishing and transfer remaining butter into a heatproof bowl for basting.
5. Place lobsters flesh-side down on the grill or on a rimmed baking sheet if broiling. Grill 4–5 minutes, then flip so flesh faces up and baste generously with the warm garlic-citrus butter.
6. Continue cooking 4–6 minutes more until the meat is opaque and firm (internal temperature around 140–145°F / 60–63°C). If flambéing with rum, pour the 3 tbsp (45 ml) reserved butter into a metal spoon, add 1 tbsp (15 ml) rum, ignite carefully, and spoon over lobsters immediately (optional and exercise caution).
7. Remove lobsters, brush with any remaining butter, garnish with parsley sprigs, and serve immediately with lime wedges.