Grilled Lobster Recipe

Name: Grilled Lobster
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mixed fresh herbs, chopped, such as chervil, chives, mint, and Italian parsley; 1/2 cup extra virgin olive oil; 1/4 cup mango, diced, peeled, pitted, about 1/4-inch dice; 1/4 cup green papaya, diced, peeled, seeded, about 1/4-inch dice; 1 tomato, peeled, seeded, and cut into 1/4-inch dice; 1 tablespoon capers, chopped; 1 tablespoon shallot, minced; 2 teaspoons fresh ginger, finely chopped; 1/2 clove garlic, minced; Fine sea salt and freshly ground black pepper; 2 live large spiny lobsters, or 4 Maine lobsters; 1/4 cup unsalted butter, softened

Servings: persons

1/2 cup mixed fresh herbs, chopped, such as chervil, chives, mint, and Italian parsley
1/2 cup extra virgin olive oil
1/4 cup mango, diced, peeled, pitted, about 1/4-inch dice
1/4 cup green papaya, diced, peeled, seeded, about 1/4-inch dice
1 tomato, peeled, seeded, and cut into 1/4-inch dice
1 tablespoon capers, chopped
1 tablespoon shallot, minced
2 teaspoons fresh ginger, finely chopped
1/2 clove garlic, minced
Fine sea salt and freshly ground black pepper
2 live large spiny lobsters, or 4 Maine lobsters
1/4 cup unsalted butter, softened

1
Combine the herbs, olive oil, mango, papaya, tomato, capers, shallot, ginger and garlic in a bowl.
2
Season to taste with salt and pepper.
3
Let this sauce vierge marinate until ready to serve, for at least 20 minutes.
4
Prepare the charcoal grill, letting the coals burn down to medium-high heat, 15 to 20 minutes.
5
While the grill is preheating, kill each lobster by plunging a large chef knife through the head, just above the eyes, making sure the knife goes all the way through the head.
6
Then pull your knife in a downward motion through the eyes.
7
The lobster is now dead.
8
Cut the lobster evenly in half from head to tail.
9
Remove the tomalley from the lobster bodies and, using scissors, remove the smaller legs.
10
Season the lobsters generously with salt and pepper and place them on the grill, shell sides down.
11
Brush the lobsters with the butter and cook for 8 to 10 minutes, or until the meat just barely turns opaque.
12
Add the lime juice to the sauce vierge and adjust the seasoning.
13
Place the grilled lobsters on the center of 4 plates.
14
Spoon the sauce vierge over the lobsters and serve immediately.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 cup mixed fresh herbs, chopped, such as chervil, chives, mint, and Italian parsley, 1/2 cup extra virgin olive oil, 1/4 cup mango, diced, peeled, pitted, about 1/4-inch dice, 1/4 cup green papaya, diced, peeled, seeded, about 1/4-inch dice, and more.

Yes, Grilled Lobster 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.

Grilled Lobster

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