Anguillian Grilled Lobster

About This Recipe

Anguilla is renowned across the Caribbean for its spectacular spiny lobster. Split and grilled over hot coals, then basted with garlic-herb butter, it embodies the island's reputation as a culinary destination.

Ingredients

Serves 2

• 2 wholespiny lobster(split lengthwise, about 600 g each)
• 4 tbspbutter(softened)
• 3 clovesgarlic(minced)
• 2 tbsplime juice
• 2 tbspfresh parsley(chopped)
• 1 tspsalt

Instructions

1. 1

   Make basting butter

   Mix butter, garlic, lime juice, parsley, and salt into a smooth compound butter.

2. 2

   Preheat grill

   Heat grill to high. Brush grates with oil.

3. 3

   Grill flesh-side down

   Place lobster flesh-side down; grill 4 minutes until charred.

4. 4

   Flip and baste

   Turn shell-side down, spread butter generously over flesh, and grill 6–8 minutes until cooked through.

   Flesh should be opaque and just firm to touch.

5. 5

   Serve

   Transfer to a platter and add more butter. Serve with lime wedges.

Variations

• •

  Add a pinch of cayenne to the butter.

• •

  Grill over wood charcoal for a smoky flavour.

Storage

Best eaten immediately; leftovers refrigerate 1 day.

Frequently Asked Questions