Turks & Caicos Grilled Spiny Lobster

About This Recipe

The spiny lobster is prized throughout the Turks & Caicos and is best showcased simply: split in half, brushed with garlic-parsley butter, and grilled over hot coals until charred and juicy. This turks & caicos grilled spiny lobster is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 2

• 2Caribbean spiny lobsters(halved lengthwise)
• 4 tbspunsalted butter(softened)
• 3 clovesgarlic(minced)
• 2 tbspfresh parsley(chopped)
• 1lemon(halved)

Instructions

1. 1

   Make herb butter

   Mix butter, garlic, and parsley into a smooth compound butter.

2. 2

   Prepare lobster

   Brush flesh side of each lobster half generously with herb butter.

3. 3

   Grill flesh-side down

   Place flesh-side down on a hot grill and cook 5 minutes until charred.

   Keep lid closed for even heat.

4. 4

   Flip and finish

   Flip shell-side down, dot with remaining butter, and grill 5–7 minutes more until flesh is opaque. Squeeze lemon over and serve.

Variations

• •

  Add a pinch of cayenne to the butter.

• •

  Serve with mango salsa.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten immediately; refrigerate leftovers up to 1 day.

Frequently Asked Questions