Entree: Anguilla – Central Culinary Region – Grilled Lobster (Split Caribbean lobster grilled and brushed with a seasoned garlic-herb butter)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 2 whole Caribbean lobsters, approx. 1 lb (450 g) each
- 4 tbsp (60 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 g) chopped fresh parsley
- 1 tsp (5 g) chopped fresh thyme
- 1 small Scotch bonnet pepper, seeded and minced (optional)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) white rum (optional, for deglazing/flambé)
- 1 tbsp (15 ml) neutral oil or cooking spray for the grill
- Lime wedges for serving

Instructions

1. Prepare lobsters by splitting them lengthwise: place lobster belly-side down and use a sharp chef's knife to cut through the back shell and tail; remove vein and any unwanted guts, leaving meat in the shells. Pat meat dry.
2. Make herb butter: in a small bowl, combine butter, olive oil, minced garlic, lime juice, parsley, thyme, minced Scotch bonnet if using, salt, and pepper; mix until smooth.
3. Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.
4. Brush lobster meat generously with half the herb butter. Place lobsters meat-side down on the grill for 2–3 minutes to get char marks, then turn shell-side down and continue grilling meat-side up indirectly for 6–8 more minutes, basting occasionally with remaining butter, until meat is opaque and just cooked through.
5. Optional flambé: remove lobsters briefly from heat, pour white rum into a metal spoon warmed over the grill and ignite carefully, spooning flame over meat briefly to caramelize (exercise caution), then return to grill to finish.
6. Transfer to a platter, squeeze lime wedges over the lobsters, garnish with extra chopped parsley, and serve hot.