Southern Rock Lobster with Lemon and Butter
Sweet, succulent Southern rock lobster basted in rich garlic, parsley, and lemon butter, then grilled over high heat for a gentle coastal char.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •chef knife
- •cutting board
- •barbecue or grill pan
- •small saucepan
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 20 g
- carbs
- 2 g
- fibre
- 0 g
- protein
- 34 g
- calories
- 320 kcal
Instructions
- 1
Place each lobster shell-side down on a firm chopping board and split lengthwise through the head and tail.
- 2
Rinse the intestinal tract and head cavity gently under cold water, then pat the meat dry with paper towel.
- 3
Melt the butter in a small saucepan over low heat.
- 4
Stir the minced garlic, lemon zest, lemon juice, parsley, sea salt flakes, and cracked black pepper into the warm butter.
- 5
Preheat a barbecue hotplate or heavy cast-iron grill pan over medium-high heat and brush lightly with olive oil.
- 6
Place the lobster halves flesh-side down on the hot grill and cook for 3 minutes until lightly marked.
- 7
Turn the lobsters over onto their shells using long metal tongs.
- 8
Brush the lobster meat generously with the warm lemon garlic butter.
- 9
Cover with a barbecue hood or metal dome and cook for 4 to 5 minutes until the flesh turns pearly white.
- 10
Transfer the grilled lobster to a serving platter and spoon the remaining melted herb butter directly over the meat.
Chef's tips
Southern rock lobster shell turns bright vibrant red when cooked through. Avoid overcooking the lobster as the delicate meat can quickly become tough and rubbery.
Ingredient substitutions
- unsalted butter → olive oil or plant-based butter for a dairy-free finish
- flat-leaf parsley → fresh tarragon or chives
Storage
Store leftover cooked lobster in an airtight container in the fridge for up to 2 days.
Reheating
Gently reheat lobster meat in a covered frypan with a tablespoon of water and butter over very low heat until just warm.
Common mistakes to avoid
- •Overcooking the meat until it turns stringy and dry.
- •Failing to dry the lobster meat with paper towel before grilling, which prevents proper caramelisation.
- •Leaving raw garlic on high direct heat so that it burns and turns bitter.
Serving suggestions
Cooked Southern Rock Lobster with Lemon and Butter?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
