Grilled Lobster with Salsa Rosa Recipe

Name: Grilled Lobster with Salsa Rosa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 6 shallots, finely chopped; 2 cloves garlic, minced; 3 red and 3 green jalapeno chiles, stemmed, seeded and chopped; 2 teaspoons ground cumin; 2 teaspoons paprika; 1/2 teaspoon cayenne pepper; Juice of 2 limes, about 4 tablespoons; 2 to 4 tablespoons unsalted butter, or to taste; 1 to 2 teaspoons sea salt; 1 teaspoons freshly ground black pepper; 4 live lobsters, 1 1/2 pounds each; 2 limes, quartered, for garnish

Servings: persons

3 tablespoons olive oil
6 shallots, finely chopped
2 cloves garlic, minced
3 red and 3 green jalapeno chiles, stemmed, seeded and chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon cayenne pepper
Juice of 2 limes, about 4 tablespoons
2 to 4 tablespoons unsalted butter, or to taste
1 to 2 teaspoons sea salt
1 teaspoons freshly ground black pepper
4 live lobsters, 1 1/2 pounds each
2 limes, quartered, for garnish

1
Heat a wide saute pan over medium heat and add the olive oil.
2
Saute the shallots for 3 to 5 minutes, or until slightly golden.
3
Add the garlic and chiles and saute, stirring constantly, for 1 minute more.
4
Add the cumin, paprika and cayenne and cook, stirring, for about 2 minutes more, until the aromas are released but the spices are not burned.
5
Remove pan from heat and add lime juice, butter to taste, salt and pepper.
6
Set the mixture aside while you preheat a broiler or prepare a grill for highheat cooking.
7
Cut lobsters in half lengthwise and season with salt and pepper.
8
Grill at high heat for approximately 8 minutes, shell side down.
9
Then reduce the heat or move the lobsters away from the hottest part of the fire, rotating them 180 degrees to help them cook evenly, but keeping the shell side down.
10
Grill at low heat for 5 minutes more.
11
Spoon the spice mixture over the lobsters at the end of grilling for the last few minutes.
12
Serve immediately with plenty of lime wedges.

492

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 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 6 shallots, finely chopped, 2 cloves garlic, minced, 3 red and 3 green jalapeno chiles, stemmed, seeded and chopped, and more.

Yes, Grilled Lobster with Salsa Rosa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Lobster with Salsa Rosa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions