Entree: Bahamas – Central Culinary Region – Rock Lobsters (Grilled spiny lobsters dressed with a garlicky citrus butter in a Bahamian style)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 rock lobsters, approx. 1 lb (454 g) each, whole
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1 small scotch bonnet pepper, seeded and finely chopped (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) dry white wine or water (optional, for pan sauce)
- Lime or lemon wedges for serving (optional)

Instructions

1. Prepare the lobsters by splitting each lengthwise through the shell and down the back using kitchen shears or a sharp chef's knife; remove any vein and rinse briefly under cold water. Pat dry.
2. In a small saucepan over low heat, melt the butter with the olive oil. Add the minced garlic, lime juice, salt, pepper, smoked paprika, and chopped scotch bonnet if using. Warm gently for 1–2 minutes until fragrant but not browned; remove from heat and stir in chopped parsley and the optional white wine or water.
3. Preheat a grill to medium-high (or set an oven broiler on high). Brush lobster meat lightly with a little of the garlic-lime butter mixture.
4. Place lobsters cut-side down on the grill grates or on a baking sheet under the broiler. Grill or broil 5–8 minutes until meat is opaque and just cooked through, brushing once with more butter during cooking and taking care not to overcook.
5. Remove from heat, spoon remaining garlic-lime butter over the lobster meat, and let rest 1–2 minutes. Serve immediately with lime or lemon wedges.