Entree: Saint Lucia – Grilled Lobster (Split and char-grilled lobster basted with Creole-style spiced butter and green seasoning)

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 12 min

Total 30 min

Ingredients

- 2 whole lobsters, approx. 1¼ lb (570 g) each
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 2 tbsp (30 ml) chopped scallions (green onions)
- 2 tbsp (8 g) chopped fresh thyme leaves
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (2 g) ground pimento (allspice) or 3 whole pimento berries, crushed
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) dark rum (optional, for glaze)
- Lemon or lime wedges, for serving

Instructions

1. Split lobsters lengthwise through the head and tail, remove any undesirable parts, and pat the meat dry.
2. In a skillet over low heat melt butter with vegetable oil. Add minced garlic, scallions, thyme, parsley, ground pimento, chopped scotch bonnet (if using), lime juice, salt, and pepper. Warm gently until fragrant; remove from heat and stir in rum if using. Reserve 3 tbsp (45 ml) of the mixture for finishing.
3. Preheat grill to medium-high heat (about 450°F / 230°C) and oil the grates.
4. Brush lobster meat with some of the green seasoning butter. Place lobsters shell-side down and grill 6–9 minutes until the meat becomes opaque and firm, basting once or twice with the butter mixture.
5. For a bit of char, turn lobsters meat-side down for 1–2 minutes near the end of cooking, then return shell-side down and finish cooking until done, total 10–12 minutes depending on size.
6. Remove from grill, brush with reserved butter, let rest for 2 minutes, and serve with lemon or lime wedges.