Entree: Bermuda – Spiny Lobster (Bermuda spiny lobster broiled and finished with garlic-herb butter and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 2 spiny lobsters, tails split lengthwise, approx. 10 oz (280 g) usable meat each
- 6 tbsp (85 g) unsalted butter, softened
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) chopped fresh parsley (about 8 g)
- 1 tbsp (15 ml) olive oil for brushing
- 1/2 tsp (1 g) paprika
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 lemon wedges, for serving
- Optional: 1 tbsp (15 ml) dark rum for a quick flame or brushing (omit if undesired)

Instructions

1. Preheat broiler to high and position an oven rack 6–8 inches (15–20 cm) from the heat source. Rinse lobster tails and pat dry; using kitchen shears, split tails lengthwise and expose the meat. Crack the tail fan to open slightly.
2. In a small bowl, combine softened butter, minced garlic, lemon juice, chopped parsley, paprika, salt, and pepper. If using, stir in the dark rum.
3. Brush the lobster meat with olive oil and place shells down on a rimmed baking sheet. Distribute half of the garlic-herb butter over the lobster meat, reserving the rest for finishing.
4. Broil until meat is opaque and just cooked through, about 6–8 minutes depending on size; watch closely to prevent overcooking. If desired, in the last minute broil a little longer to lightly brown the butter topped on the meat.
5. Remove from oven, spoon remaining butter over the hot lobster meat to melt, and serve immediately with lemon wedges and a simple green salad or boiled potatoes.