Entree: Sint Maarten (Dutch part) – National Cuisine – Grilled Lobster (Charred Caribbean lobster split and grilled with garlic butter and island herbs)

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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 whole Caribbean lobsters, approx. 1 to 1.25 lb (450–575 g) each
- 8 tbsp (113 g) unsalted butter, softened
- 3 tbsp (45 ml) olive oil
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) chopped fresh thyme leaves
- 2 tbsp (8 g) chopped fresh parsley
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (120 ml) dry white wine or beer (optional)
- 2 lemons, halved
- 1 tbsp (15 ml) olive oil for brushing grill grates

Instructions

1. Prepare lobsters by rinsing and patting dry. Using a sharp chef's knife, split each lobster lengthwise from head to tail, removing the intestinal vein and any roe if desired; leave shells intact on underside.
2. In a bowl, combine softened butter, 3 tbsp (45 ml) olive oil, minced garlic, lime juice, thyme, parsley, chopped pepper if using, smoked paprika, salt, and pepper to make the basting butter.
3. Preheat a grill to medium-high (about 450°F / 230°C) and oil the grates with 1 tbsp (15 ml) olive oil or use a clean, oiled grill brush to prevent sticking.
4. Place lobsters flesh-side down on the hot grill and sear 3–4 minutes until lightly charred. Flip lobsters shell-side down and baste the exposed flesh with half the butter mixture.
5. Close the grill and cook another 6–8 minutes, basting once more midway and adding wine or beer to a drip pan to create steam if desired; total cooking time depends on lobster size—meat should be opaque and firm.
6. Transfer lobsters to a platter, spoon any remaining garlic butter over the meat, squeeze lemon halves over each, and serve immediately with extra parsley garnish.