Entree: British Indian Ocean Territory – Southern Culinary Region – Grilled Lobster with Garlic Butter (Split and grilled whole lobster basted with a rich garlic and herb butter sauce)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 live lobsters, approx. 1½ lb (680 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1 tbsp (15 ml) olive oil
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/2 tsp (2.5 g) sea salt
- 1/4 tsp (1 g) freshly ground black pepper
- pinch cayenne or smoked paprika (optional)
- Lemon wedges for serving

Instructions

1. If using live lobsters, humanely dispatch and rinse. Bring a large pot of salted water to a rolling boil and blanch lobsters 1–2 minutes to tighten the meat; remove and plunge into ice water to stop cooking.
2. Using a sharp chef’s knife, split each lobster lengthwise through the head and tail, exposing the meat. Remove the intestinal vein and any roe you do not wish to use; leave the shells intact.
3. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). In a small bowl, combine 6 tbsp (85 g) softened butter, 4 cloves (12 g) minced garlic, 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) olive oil, 2 tbsp (8 g) parsley, 1/2 tsp (2.5 g) salt, 1/4 tsp (1 g) pepper and a pinch of cayenne; mix to a loose compound butter.
4. Brush lobster meat lightly with oil, then place lobsters on the grill shell-side down to protect the meat. Spoon or brush a portion of the garlic butter over the exposed meat.
5. Grill for 6–8 minutes with the lid closed, basting once or twice with additional garlic butter, until the meat is opaque and reaches an internal temperature of 135–145°F (57–63°C) and has a light char. Do not overcook.
6. Remove from the grill and let rest 2 minutes. Serve each lobster with remaining garlic butter spooned over the meat and lemon wedges on the side.