Grilled Caribbean Spiny Lobster
Split spiny lobster tails brushed with garlic-lime butter and grilled until just cooked, smoky and tender. It's a special-occasion favorite reflecting the territory's reef seafood traditions.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Grill
- •Kitchen shears
- •Basting brush
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 17
- carbs
- 2
- protein
- 32
- calories
- 290
Instructions
- 1
Use kitchen shears to cut each lobster tail in half lengthwise through the shell and meat.
- 2
Whisk the melted butter, garlic, lime juice, parsley, salt, and pepper together in a bowl.
- 3
Brush plenty of the garlic-lime butter over the exposed lobster meat.
- 4
Preheat your grill to medium-high heat.
- 5
Place the lobster meat-side down on the grill. Cook for 4-5 minutes.
- 6
Flip the tails and brush with more butter. Grill shell-side down for 5-6 minutes until opaque and cooked through.
- 7
Take the lobster off the grill. Brush with the remaining butter and serve right away with lime wedges.
Chef's tips
Cut the lobster tails lengthwise before grilling so the butter sinks in, and place them meat-side down on the grill first.
Storage
Refrigerate cooked lobster up to 2 days.
Reheating
Reheat gently, covered, in a low oven to avoid drying out the meat.
Common mistakes to avoid
- •Cooking the lobster too long, which quickly makes the tender meat rubbery and tough
- •Leaving the shell intact, which stops the meat from cooking evenly on the grill
Serving suggestions
Cooked Grilled Caribbean Spiny Lobster?
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