Grilled Lobster Recipe

Spiny lobsters are impressive creatures. This warm-water cousin to Maine lobsters does not have any large claws but does have extremely long antennae. They are delicious grilled and easy to prepare. Feel free to substitute Maine lobsters if you are not lucky enough to obtain the spiny lobsters.

*Read through to the directions for wine pairings to make this spiny lobster experience complete!

Grilled Lobster Recipe
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  • 1/2 cup mixed fresh herbs
  • 1/2 cup extra virgin olive oil
  • 1/4 cup mango
  • 1/4 cup green papaya
  • 1 tomato
  • 1 tablespoon capers
  • 1 tablespoon shallot
  • 2 teaspoons fresh ginger
  • 1/2 clove garlic
  • Fine sea salt and freshly ground black pepper
  • 2 live large spiny lobsters
  • 1/4 cup unsalted butter
  1. Combine the herbs, olive oil, mango, papaya, tomato, capers, shallot, ginger and garlic in a bowl. Season to taste with salt and pepper. Let this sauce vierge marinate until ready to serve, for at least 20 minutes.
  2. Prepare the charcoal grill, letting the coals burn down to medium-high heat, 15 to 20 minutes.
  3. 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. Then pull your knife in a downward motion through the eyes. The lobster is now dead. Cut the lobster evenly in half from head to tail. Remove the tomalley from the lobster bodies and, using scissors, remove the smaller legs.
  4. Season the lobsters generously with salt and pepper and place them on the grill, shell sides down. Brush the lobsters with the butter and cook for 8 to 10 minutes, or until the meat just barely turns opaque.
  5. Add the lime juice to the sauce vierge and adjust the seasoning.
  6. Place the grilled lobsters on the center of 4 plates. Spoon the sauce vierge over the lobsters and serve immediately.
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