Grilled Split Lobsters With Cilantro-Lime Vinaigrette – a delicious recipe with live lobsters, butter, lime rind, lime juice, fresh cilantro, sugar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place a live lobster belly up on a cutting board. Place the tip of a large knife in the center of the lobster. Quickly cut lobster in half from the center to the head, and then cut in half from the center to the tip of the tail. Repeat with remaining lobsters.
2
Brush cut side of lobsters with melted butter. Place lobsters, cut-side up, on grill. Grill, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 8 to 10 minutes or until meat is opaque and shells are red.
3
Combine lime rind and next 5 ingredients in a small bowl. Slowly whisk in olive oil until combined.
4
Place cooked lobsters, cut-side up, on a serving platter. Drizzle each half with 2 teaspoons vinaigrette. Serve any remaining vinaigrette on the side.
5
Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends Calera Viognier Mt. Harlan ($36).
253
kcal
Calories
27
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 (1- to 1 1/2-pound) live lobsters, 1/4 cup butter, melted, 2 teaspoons grated lime rind, 1/4 cup fresh lime juice, and more.
Yes, Grilled Split Lobsters With Cilantro-Lime Vinaigrette 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.
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