Entree: Virgin Islands, British – Grilled Lobster (Split and charred Caribbean lobster brushed with garlic-lime 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 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 whole lobsters, split lengthwise, approx. 1 lb (454 g) each usable tail meat
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 4 garlic cloves, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tsp (5 g) paprika
- 1 small scotch bonnet or habanero, seeded and minced (optional, adjust for heat)
- 1/2 tsp (2 g) sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Lime wedges for serving

Instructions

1. Prepare the lobsters by splitting them lengthwise from head to tail with a sharp knife or kitchen shears; remove the vein and rinse briefly. Pat the halves dry.
2. In a small bowl, combine the softened butter, olive oil, minced garlic, lime juice, chopped parsley, paprika, minced scotch bonnet if using, salt, and pepper. Mix until well blended.
3. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grates to prevent sticking.
4. Brush the lobster flesh generously with half of the garlic-lime butter. Place the lobsters flesh-side down on the hot grill and cook 3–4 minutes to develop char marks.
5. Flip the lobsters shell-side down and baste with remaining butter; continue grilling 4–6 minutes more until the meat is opaque and just firm (internal temperature around 140–145°F / 60–63°C).
6. Remove from the grill and let rest 2 minutes. Spoon any melted butter from the pan over the lobster meat.
7. Serve immediately with lime wedges and an extra drizzle of garlic-lime butter.