Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Grilled Lobster (Caribbean-style split lobster grilled and basted with garlic-herb butter and lime)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 2 min

Total 24 min

Ingredients

- 2 whole lobsters, split, live or fresh (approx. 1.25 lb (570 g) each)
- 2 tbsp (30 ml) olive oil
- 6 tbsp (85 g) unsalted butter
- 4 garlic cloves, minced
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (5 g) fresh thyme leaves, chopped
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika
- 1 small hot pepper (scotch bonnet or habanero), seeded and minced (optional)
- Lime wedges for serving

Instructions

1. Prepare the lobsters by splitting them lengthwise with a sharp knife or kitchen shears; remove the intestine and rinse briefly. Pat dry and brush the cut sides with 1 tbsp (15 ml) olive oil; season flesh lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.75 g) pepper.
2. In a small saucepan over low heat, melt the butter with the remaining 1 tbsp (15 ml) olive oil. Stir in the minced garlic, parsley, thyme, lime juice, smoked paprika, remaining 1/2 tsp (2.5 g) salt, and optional minced hot pepper. Keep warm but do not boil.
3. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grates to prevent sticking.
4. Place lobsters cut-side down on the grill for 3–4 minutes to get good char, then turn cut-side up. Spoon or brush the garlic-herb butter generously over the flesh.
5. Continue grilling cut-side up for 6–8 minutes more, basting occasionally, until the meat is opaque and registers 135–140°F (57–60°C) in the thickest part. Total cook time will vary by lobster size.
6. Remove from grill, baste once more with butter, and let rest 2 minutes. Serve with lime wedges and extra herb-butter on the side.