Entree: Montserrat – Grilled Lobster (Caribbean split and char-grilled whole lobster brushed with garlic-herb butter and citrus)
Serving Size: 2
Approximate Time
Prep
20 min
Cook
12 min
Total
32 min
Ingredients
- 2 whole live lobsters, approx. 1.25 lb (570 g) each, split lengthwise
- 6 tbsp (90 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced (about 12 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh thyme leaves or 6 sprigs fresh thyme
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) dark rum (optional, for brushing)
- Lime wedges for serving
Instructions
1. Prepare the lobsters: if not already split, lay each live lobster belly down on a cutting board and using a sharp chef’s knife or kitchen shears, split the shell lengthwise from head to tail. Remove the intestinal vein and the sand sac from the tail if present. Rinse and pat dry.
2. Make the basting butter: in a bowl, combine softened butter, olive oil, minced garlic, chopped Scotch bonnet if using, lime juice, chopped parsley, thyme leaves, 1 tsp (5 g) kosher salt, and 1/2 tsp (2 g) black pepper. Mix until smooth and set aside.
3. Preheat the grill: heat a charcoal or gas grill to medium-high (about 450–500°F / 230–260°C). Oil the grates to prevent sticking.
4. Grill the lobsters: brush the exposed meat with a little of the basting butter and place lobsters meat-side down on the hot grill. Grill 3–4 minutes to get char marks, then flip so the shell is down and meat is up. Continue grilling meat-side up for 6–8 minutes, basting frequently with the butter mixture and brushing with 1 tbsp (15 ml) dark rum if using, until the meat is opaque and cooked through (internal tail temperature about 140–145°F / 60–63°C).
5. Rest and serve: transfer grilled lobsters to a platter, spoon any remaining butter over the meat, and let rest 2 minutes. Serve with lime wedges and extra herb butter on the side.
