Entree: British Indian Ocean Territory – National Cuisine – Grilled Lobster (Split whole lobster grilled and served with a garlicky herb-citrus 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 10 min

Additional 5 min

Total 30 min

Ingredients

- 2 whole lobsters, approx. 1 1/4 lb (570 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 1/2 tsp (3 g) fine sea salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) dry white wine or water (for basting, optional)
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare lobsters: If live, humanely dispatch and split each lobster lengthwise through the head and tail, exposing the meat; remove the intestinal vein and tomalley if desired. Pat the meat dry.
2. Make herb butter: In a small bowl combine the softened butter, minced garlic, lemon juice, lemon zest, chopped cilantro or parsley, crushed red pepper (if using), 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) pepper. Mix until smooth and set aside.
3. Preheat grill: Heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates lightly with olive oil to prevent sticking.
4. Season and oil: Brush the lobster shells and exposed meat lightly with the 2 tbsp (30 ml) olive oil and season the meat with a pinch of salt and pepper.
5. Grill shell-side down: Place lobsters shell-side down on the hot grill and cook for 6–8 minutes until the shell begins to char and the meat firms at the edges.
6. Baste and finish: Spoon about half of the herb butter over the exposed meat and, if using, splash with 2 tbsp (30 ml) white wine or water. Turn the lobster flesh-side down and grill 2–3 minutes more until the meat is opaque and just cooked through (internal temp ~140–145°F / 60–63°C).
7. Rest and serve: Remove from grill, let rest 2 minutes. Serve each lobster with remaining herb butter and lemon wedges alongside for squeezing.

1. Prepare lobsters: If live, humanely dispatch and split each lobster lengthwise through the head and tail, exposing the meat; remove the intestinal vein and tomalley if desired. Pat the meat dry.
2. Make herb butter: In a small bowl combine the softened butter, minced garlic, lemon juice, lemon zest, chopped cilantro or parsley, crushed red pepper (if using), 1/2 tsp salt, and 1/4 tsp pepper. Mix until smooth and set aside.
3. Preheat grill: Heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates lightly with olive oil to prevent sticking.
4. Season and oil: Brush the lobster shells and exposed meat lightly with the 2 tbsp olive oil and season the meat with a pinch of salt and pepper.
5. Grill shell-side down: Place lobsters shell-side down on the hot grill and cook for 6–8 minutes until the shell begins to char and the meat firms at the edges.
6. Baste and finish: Spoon about half of the herb butter over the exposed meat and, if using, splash with 2 tbsp white wine or water. Turn the lobster flesh-side down and grill 2–3 minutes more until the meat is opaque and just cooked through (internal temp ~140–145°F / 60–63°C).
7. Rest and serve: Remove from grill, let rest 2 minutes. Serve each lobster with remaining herb butter and lemon wedges alongside for squeezing.