Entree: New Caledonia – Northern Culinary Region – Grilled Lobster (Whole split lobster grilled and basted with garlicky herb butter)

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 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 whole lobsters, approx. 1 lb (450 g) each
- 6 tbsp (85 g) unsalted butter
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 lemon, cut into wedges for serving
- Optional: 1 tsp (5 ml) finely grated lemon zest or lime zest

Instructions

1. Prepare lobsters by placing them on their back and using a sharp chef's knife to split each lobster lengthwise from head to tail; remove and discard the intestinal tract and any roe if present. Rinse briefly and pat dry.
2. Combine the butter, minced garlic, lemon juice, olive oil, parsley, salt, pepper, and optional zest in a small bowl and mix until smooth.
3. Preheat a grill or grill pan to medium-high heat and oil the grates lightly to prevent sticking.
4. Brush the lobster shells lightly with oil and place lobsters shell-side down on the grill. Grill for 4–5 minutes to heat through and char the shell slightly.
5. Turn lobsters meat-side down and brush the exposed meat generously with the garlic-herb butter. Grill for 3–5 minutes more until the meat is opaque, firm, and lightly charred at the edges. Baste once more with butter during cooking.
6. Remove from the grill and allow to rest 2 minutes. Spoon any remaining melted butter over the meat and serve with lemon wedges on the side.