Entree: Antigua and Barbuda – Central Culinary Region – Grilled Lobster (Charcoal-grilled split lobster brushed with a Caribbean spiced butter and citrus glaze)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 20 min

Total 55 min

Ingredients

- 2 whole live lobsters, about 1 1/4 lb (570 g) each, split lengthwise and cleaned
- 4 tbsp (60 ml) olive oil
- 4 tbsp (60 ml) lime juice
- 2 tbsp (30 ml) orange juice
- 2 cloves garlic, minced (6 g)
- 1 small scotch bonnet pepper, seeded and minced (optional)
- 2 tsp (6 g) fresh thyme leaves, chopped
- 1 tsp (2 g) ground allspice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 6 tbsp (85 g) unsalted butter
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tsp (5 ml) finely grated lime zest
- Lemon wedges for serving

Instructions

1. Prepare the lobsters by placing them on a cutting board, belly side down. Using a sharp chef’s knife, split each lobster lengthwise from head to tail and remove the digestive tract and any tomalley you prefer not to keep. Rinse briefly and pat dry.
2. In a bowl, whisk together the olive oil, lime juice, orange juice, minced garlic, scotch bonnet if using, thyme, allspice, salt, and pepper. Spoon about half of the mixture over the lobster flesh, coating evenly. Let marinate 15–20 minutes at room temperature.
3. Prepare a grill for medium-high heat. If using charcoal, allow coals to burn to an even heat; oil the grill grates.
4. Place the lobsters flesh-side down on the grill for 3–4 minutes to sear, then flip so the shell side is down and the flesh faces the heat. Grill 6–8 minutes more until the meat is opaque and firm, basting occasionally with the reserved marinade.
5. While lobsters grill, melt the butter in a small saucepan over low heat. Stir in the chopped parsley and lime zest and keep warm.
6. When lobsters are just cooked through, remove from the grill and brush generously with the spiced butter. Let rest 2 minutes.
7. Serve the grilled lobster halves with extra spiced butter for dipping and lemon wedges for squeezing over the meat.