Entree: French Polynesia – Central Culinary Region – Grilled Lobster with Lime (Island-style grilled lobster split and brushed with a citrusy lime butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 spiny lobster tails, about 6 oz (170 g) each, split lengthwise
- 6 tbsp (85 g) unsalted butter
- 3 cloves garlic, minced
- 3 tbsp (45 ml) fresh lime juice
- 1 tsp (2 g) grated lime zest
- 1 tbsp (15 ml) light soy sauce or fish sauce (optional for depth)
- 2 tbsp (30 ml) olive oil for brushing
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or chives
- Lime wedges for serving

Instructions

1. Make the lime butter: in a small saucepan over low heat, melt the butter. Stir in minced garlic, lime juice, lime zest, and soy or fish sauce if using. Warm gently for 1–2 minutes to meld flavors, then remove from heat and stir in chopped parsley; keep warm.
2. Prepare the lobster: rinse shells and pat tails dry. Using kitchen shears, split each tail lengthwise through the top of the shell and expose the meat; loosen the meat from the shell slightly so it sits on top for even grilling.
3. Preheat a gas or charcoal grill to medium-high (about 450°F / 230°C). Oil the grill grates or brush the lobster meat lightly with olive oil.
4. Place lobster tails meat-side down on the grill and cook 2–3 minutes to develop light char marks, then flip and baste with half of the lime butter. Continue grilling meat-side up 2–4 minutes more until flesh is opaque and registers 140–145°F (60–63°C).
5. Remove lobsters from the grill and brush with remaining lime butter. Sprinkle with salt and pepper to taste.
6. Serve immediately with lime wedges for squeezing and additional chopped herbs.