caribbeanlobstergrilledseafoodlimeherb-butterintermediatepaleo-friendly

Grilled Lobster with Lime Herb Butter

Name: Grilled Lobster with Lime Herb Butter
Prep time: 15 min
Cook time: 13 min
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 2 live lobsters, about 600–700 g each; 15 ml olive oil; 4 g sea salt; 2 g freshly ground black pepper; 4 g sweet paprika; 4 g fresh thyme leaves; 1 small (10 g) red chili, finely chopped; 2 garlic cloves, finely grated; 80 g unsalted butter, softened; from 1 lime lime zest; 20 ml fresh lime juice; 10 g flat-leaf parsley, finely chopped; 1 garlic cloves, finely grated; 2 g fresh thyme leaves; 2 g sea salt; 1 lime, cut into wedges

This grilled lobster is smoky, sweet, and richly buttery, with a bright punch of lime and fresh herbs. The chili-garlic seasoning enhances the natural sweetness of the meat, while the herb butter melts into every crevice for a luxurious finish.

30 min

2 servings

522 kcal

Caribbean

Ingredients

Lobster and seasoning

2live lobsters, about 600–700 g each
15 mlolive oil
4 gsea salt
2 gfreshly ground black pepper
4 gsweet paprika
4 gfresh thyme leaves
1 small (10 g)red chili, finely chopped
2garlic cloves, finely grated

Lime herb butter

80 gunsalted butter, softened
from 1 limelime zest
20 mlfresh lime juice
10 gflat-leaf parsley, finely chopped
1garlic cloves, finely grated
2 gfresh thyme leaves
2 gsea salt

To serve

1lime, cut into wedges

Instructions

1
Preheat a grill or grill pan to high heat. If using an outdoor grill, aim for a very hot cooking grate and clean and oil it lightly. In a small bowl, mix the softened butter with lime zest, lime juice, parsley, garlic, thyme, and salt until evenly combined; set aside so the flavours meld while you prepare the lobster.
2
Using a large sharp knife, split each lobster in half lengthwise from head through tail. Remove the intestinal tract and the sandy sac behind the head if visible. Lightly crack the claws so the heat can penetrate. Pat the cut sides dry for better browning.
3
Mix the olive oil, salt, black pepper, paprika, thyme, chopped chili, and grated garlic. Rub this seasoning mixture over the flesh side of the lobster halves and a little over the shells.
4
Place the lobster halves shell-side down on the hot grill. Cover if possible and grill for 5–6 minutes. The shell should turn bright red and the flesh should begin to turn opaque. Flip briefly, flesh-side down, for 1–2 minutes just to pick up light char without overcooking.
5
Turn the lobsters shell-side down again and spoon or brush about two-thirds of the lime herb butter over the hot flesh. Grill for 2–3 minutes more, until the meat is just opaque throughout and reaches about 60–63°C in the thickest part. Avoid cooking past this point or the lobster will toughen.
6
Transfer the lobster to a platter and rest for 2 minutes. Dot with the remaining lime herb butter so it melts over the meat. Serve immediately with lime wedges for squeezing over.

Nutrition per serving

522 kcal

Calories

43g

Protein

Carbs

37g

Fat

Fiber

Notes

•For the best texture, buy lively hard-shell lobsters; they hold up especially well on the grill.
•If you prefer stricter paleo cooking, replace the butter with the same amount of ghee or extra-virgin olive oil blended with the herbs and lime.
•Serve with grilled plantain, a crisp salad, or charred vegetables to keep the meal balanced and quick.
•If the tails curl tightly and the meat pulls far from the shell, the lobster is likely overcooked.

Background

Grilled lobster is a celebratory dish across many Caribbean islands, especially in coastal communities where fresh spiny or hard-shell lobster is plentiful. The combination of lime, chili, garlic, and herbs reflects the region’s love of bright, bold marinades and butter-based finishing sauces for seafood.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free