Entree: Sao Tome and Principe – Lagosta Grelhada (Whole grilled lobster split and charred, brushed with garlic, citrus and piri-piri butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole live lobsters, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 tbsp (60 g) unsalted butter
- 4 garlic cloves, minced (approx. 0.42 oz (12 g))
- 1 tsp (2 g) piri-piri flakes or hot red pepper flakes (adjust to taste)
- 2 tbsp (30 ml) lime or lemon juice
- 2 tbsp (8 g) fresh cilantro (coriander) or parsley, chopped
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- Lime or lemon wedges for serving
- 2 cups (400 g) cooked white rice, for serving

Show original ingredient measurements

- 2 whole live lobsters, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 tbsp (60 g) unsalted butter
- 4 garlic cloves, minced (approx. 12 g)
- 1 tsp (2 g) piri-piri flakes or hot red pepper flakes (adjust to taste)
- 2 tbsp (30 ml) lime or lemon juice
- 2 tbsp (8 g) fresh cilantro (coriander) or parsley, chopped
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- Lime or lemon wedges for serving
- 2 cups (400 g) cooked white rice, for serving

Instructions

1. Prepare a medium-hot grill or preheat a grill pan over medium-high heat. If lobsters are alive, humanely dispatch and chill briefly; alternatively use freshly killed lobsters from your fishmonger.
2. Using a sharp chef’s knife or kitchen shears, split each lobster lengthwise from head to tail; remove the stomach sac and intestinal vein from the tail and discard. Rinse briefly and pat the lobsters dry.
3. Brush the cut lobster flesh lightly with 2 tbsp (30 ml) olive oil and season with half the salt and pepper.
4. In a small saucepan over low heat, melt the butter and add the minced garlic and piri-piri flakes. Cook gently until the garlic is fragrant but not browned, about 1 minute. Remove from heat and stir in lime juice, chopped cilantro, and the remaining salt and pepper.
5. Place lobsters flesh-side down on the preheated grill and cook 3–4 minutes to develop char marks. Flip so flesh-side is up and continue grilling while brushing frequently with the garlic-piri-piri butter, about 4–6 minutes more, until the flesh is opaque and firm (internal temperature around 140–145°F / 60–63°C).
6. Transfer lobsters to a board, spoon additional warm garlic butter over the flesh, and let rest for 2 minutes.
7. Serve each lobster with cooked white rice and lime wedges, spooning any remaining butter over the lobster and rice.