Entree: Saint Kitts and Nevis – Grilled Lobster (Split whole lobster char-grilled and basted with a garlicky lime-thyme butter in Kittitian style)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 2 whole lobsters, approx. 1¼ lb (570 g) each
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 ml) lime zest
- 2 tbsp (8 g) chopped fresh thyme leaves (or 4–6 sprigs)
- 2 tbsp (6 g) chopped fresh parsley
- 1 small scotch bonnet pepper, seeded and minced (optional for heat)
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) dry white rum (optional, for basting)
- Lime wedges, for serving

Instructions

1. Prepare lobsters by splitting each lengthwise through the head and tail with a sharp chef’s knife; remove tomalley if preferred and reserve. Pat lobster meat dry.
2. In a small saucepan over low heat, melt butter with olive oil. Stir in minced garlic, lime juice, lime zest, chopped thyme, parsley, minced scotch bonnet (if using), salt, and pepper; warm until fragrant but do not brown. Remove from heat and reserve 3 tbsp (45 ml) for finishing; if using rum, add to remaining butter and flambe carefully in a well-ventilated area, then remove from heat.
3. Preheat grill to medium-high (about 450°F / 230°C). Oil the grates to prevent sticking.
4. Brush lobster meat lightly with some of the herb-lime butter and place lobsters shell-side down on the grill. Cook 6–8 minutes until the meat begins to turn opaque and shows grill marks; baste once with butter.
5. Flip lobsters meat-side down for 1–2 minutes to get a little char, then flip back shell-side down and cook until meat is fully opaque and firm, total cooking time about 10–12 minutes depending on size. Baste with reserved butter during the final minutes.
6. Remove from grill, brush with remaining reserved warm butter, let rest 2 minutes, then serve with lime wedges.