Entree: Equatorial Guinea – Southern Culinary Region – Grilled Lobster (Split and char-grilled whole lobster brushed with a spiced butter reflecting coastal Equatorial Guinean flavors)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 min

Total 20 min

Ingredients

- 2 whole lobsters, approx. 1.25 lb (570 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (30 ml) palm oil (or vegetable oil)
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) mild chili paste or ground red pepper
- 1 tsp (5 g) smoked paprika
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Lime or lemon wedges for serving
- Cooked plantains or boiled yuca for serving (optional)

Instructions

1. Prepare lobsters by splitting them lengthwise from head to tail with a sharp knife, leaving the shells attached. Rinse and pat dry. Crack the claws slightly to allow heat penetration.
2. In a small bowl, mix the softened butter, palm oil, minced garlic, lime juice, chili paste, smoked paprika, chopped cilantro, salt, and black pepper until well combined.
3. Preheat a gas grill or charcoal grill to medium-high heat. Oil the grates lightly to prevent sticking.
4. Place lobsters shell-side down on the grill and brush the exposed meat generously with the spiced butter. Grill uncovered 6–8 minutes, basting with more butter once or twice, until meat is opaque and firm and edges show light char.
5. For extra char, move lobsters meat-side down for 1–2 minutes at the end, watching carefully to avoid burning. Remove from grill and let rest 2 minutes.
6. Serve whole with additional spiced butter spooned over the meat and lime or lemon wedges alongside. Offer boiled yuca or fried plantains if desired.