Barbecued Lobster With Red Pepper and Lime Butter

Name: Barbecued Lobster With Red Pepper and Lime Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 clearwater lobsters; 1 red bell pepper, roasted, peeled and seeded; 2 tablespoons oil; 1 cup butter, softened; 2 limes, juice and zest; salt and pepper; 1 pinch cayenne pepper; 2 garlic cloves, chopped; 1 lemon, juiced; 1 ¼ cups fresh chives and coriander, chopped; ground black pepper, coarse; lemon wedge, as garnish

Servings: persons

4 clearwater lobsters
1 red bell pepper, roasted, peeled and seeded
2 tablespoons oil
1 cup butter, softened
2 limes, juice and zest
salt and pepper
1 pinch cayenne pepper
2 garlic cloves, chopped
1 lemon, juiced
1 ¼ cups fresh chives and coriander, chopped
ground black pepper, coarse
lemon wedge, as garnish

1
Bring large pot of salted water to a boil; plunge in lobsters for 46 minutes to blanch.
2
Remove and cool lobsters until you can handle them.
3
Cut in half, lengthwise, remove viscera, and crack claws.
4
Preheat oven to 425F Brush red pepper with oil, place on a baking sheet and roast for 15 minutes, turning several times.
5
Remove from oven and cool.
6
Carefully peel off pepper skin, remove seeds and chop pepper.
7
Place softened butter, red pepper, zest and juice from limes in a blender and process until smooth.
8
Season with salt, pepper and cayenne.
9
Set aside at room temperature.
10
Prepare marinade by combining olive oil, garlic, lemon juice, chives, coriander and black pepper.
11
Rub thoroughly over lobster and let stand 20 minutes.
12
Barbecue lobster fleshside down on a hot grill until golden.
13
Turn, brush flesh with red pepper butter and cook, shell side down for another 68 minutes.
14
Allow the lobster to rest on warm plates, top with remaining red pepper butter.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 clearwater lobsters, 1 red bell pepper, roasted, peeled and seeded, 2 tablespoons oil, 1 cup butter, softened, and more.

Yes, Barbecued Lobster With Red Pepper and Lime Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!