Entree: Barbados – Southern Culinary Region – Grilled Lobster (Charcoal-grilled split Caribbean lobster basted with garlic-herb butter and bright citrus for a smoky Bajan seafood main course)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 whole Caribbean spiny lobsters, split lengthwise, approx. 1 lb (450 g) each
- 1/2 cup (115 g) unsalted butter, softened
- 4 cloves garlic, minced (12 g)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh thyme leaves
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) paprika
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional)
- 1 tbsp (15 ml) Bajan green seasoning or substitute with extra parsley-thyme blend
- Lime wedges for serving (no measurement)

Instructions

1. In a bowl, combine softened butter, minced garlic, lime juice, parsley, thyme, olive oil, paprika, salt, pepper, Scotch bonnet (if using), and Bajan green seasoning; mix until well blended to make the basting butter.
2. Preheat grill to medium-high heat (about 400°F / 200°C). Rinse and pat lobster halves dry; loosen meat from shell and lay lobster halves shell-side down on a cutting board.
3. Brush lobster meat generously with half of the basting butter. Place lobsters cut-side down on the grill and cook 5–6 minutes to develop grill marks.
4. Flip lobsters shell-side down (meat facing heat) and continue grilling 6–8 minutes more, basting every 2 minutes with remaining butter, until meat is opaque and an instant-read thermometer at thickest part reads 135–140°F (57–60°C).
5. Remove from grill, let rest 2 minutes, finish with a squeeze of lime and additional chopped parsley if desired, and serve with lime wedges.