Entree: French Polynesia – Southern Culinary Region – Tahitian Grilled Lobster (Split and char-grilled spiny lobster finished with a coconut-vanilla butter and citrus)

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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 min

Total 22 min

Ingredients

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

- 2 whole spiny lobsters, split lengthwise, approx. 12 oz (340 g) meat each
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 ml) coconut oil
- 1 vanilla bean, split and seeds scraped
- 2 cloves (approx. 0.21 oz (6 g)) garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (60 ml) coconut milk
- 1 tbsp (15 ml) passion fruit pulp or 1 tbsp (15 ml) passion fruit juice (optional)
- 1 tbsp (15 ml) chopped fresh cilantro or parsley
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- Banana leaves for grilling (optional)
- Lime wedges for serving

Show original ingredient measurements

- 2 whole spiny lobsters, split lengthwise, approx. 12 oz (340 g) meat each
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 ml) coconut oil
- 1 vanilla bean, split and seeds scraped
- 2 cloves (approx. 6 g) garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (60 ml) coconut milk
- 1 tbsp (15 ml) passion fruit pulp or 1 tbsp (15 ml) passion fruit juice (optional)
- 1 tbsp (15 ml) chopped fresh cilantro or parsley
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- Banana leaves for grilling (optional)
- Lime wedges for serving

Instructions

1. Prepare the grill for medium-high heat (about 400°F / 200°C). If using charcoal, allow coals to become white-hot; if using gas, preheat to medium-high.
2. In a small saucepan over low heat, melt butter with coconut oil. Add vanilla seeds, minced garlic, lime juice, coconut milk, and passion fruit if using; whisk and keep warm. Stir in chopped cilantro and season with salt and pepper.
3. Rinse lobsters and pat dry. Split each lobster lengthwise through the shell and tail, remove the vein and loosen the meat slightly from the shell so it lays atop the shell for even cooking. If using banana leaves, place them on the grill to soften.
4. Brush the lobster meat generously with some of the coconut-vanilla butter. Place lobsters meat-side up on the grill (or on banana leaves), cover, and grill 6–8 minutes until the meat is opaque and just firm, basting once or twice with the butter during cooking.
5. For a bit of char, finish meat-side down 30–60 seconds, watching carefully to avoid burning. Remove from grill and brush with remaining butter mixture.
6. Serve immediately with lime wedges and extra warm coconut-vanilla butter for spooning over the meat.