Entree: British Indian Ocean Territory – Central Culinary Region – Grilled Lobster with Garlic 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 5 min

Cook 12 min

Total 20 min

Ingredients

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

- 2 whole lobsters, approx. 1 lb (450 g) each, split lengthwise
- 6 tbsp (85 g) unsalted butter
- 4 cloves (approx. 0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Show original ingredient measurements

- 2 whole lobsters, approx. 1 lb (450 g) each, split lengthwise
- 6 tbsp (85 g) unsalted butter
- 4 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

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

1. Pat the split lobsters dry and lightly brush the flesh with olive oil; season with 1/2 tsp (2.5 ml) salt and a pinch of black pepper.
2. Preheat a grill to medium-high (about 400°F / 200°C). Place lobsters flesh-side down on the grill for 4–5 minutes to develop char marks.
3. While lobsters begin to char, melt butter in a small saucepan over low heat. Add minced garlic and cook gently until fragrant but not browned, about 1 minute.
4. Stir in lemon juice, remaining 1/2 tsp (2.5 ml) salt, black pepper, crushed red pepper (if using), and chopped parsley; keep warm.
5. Turn lobsters flesh-side up, baste generously with the garlic butter, and continue grilling 3–4 minutes more until meat is opaque and just cooked through (internal temp ~140–145°F / 60–63°C).
6. Transfer lobsters to plates, spoon any remaining garlic butter over the meat, and serve immediately with lemon wedges.

1. Pat the split lobsters dry and lightly brush the flesh with olive oil; season with 1/2 tsp salt and a pinch of black pepper.
2. Preheat a grill to medium-high (about 400°F / 200°C). Place lobsters flesh-side down on the grill for 4–5 minutes to develop char marks.
3. While lobsters begin to char, melt butter in a small saucepan over low heat. Add minced garlic and cook gently until fragrant but not browned, about 1 minute.
4. Stir in lemon juice, remaining 1/2 tsp salt, black pepper, crushed red pepper (if using), and chopped parsley; keep warm.
5. Turn lobsters flesh-side up, baste generously with the garlic butter, and continue grilling 3–4 minutes more until meat is opaque and just cooked through (internal temp ~140–145°F / 60–63°C).
6. Transfer lobsters to plates, spoon any remaining garlic butter over the meat, and serve immediately with lemon wedges.