-
1
Chill and Split the Lobsters
15 Mins
Chilled lobster, 4°C (39°F)
Place a chilled lobster on a sturdy board, belly down. With the tip of a heavy knife, pierce between the eyes, then cut firmly down the centre to split it in half lengthwise. Remove the dark intestinal vein running along the tail and discard the stomach sac behind the eyes. Brush the exposed flesh generously with the 14 g of olive oil and season lightly with a pinch of the salt and pepper.
A sharp, heavy knife and a confident single cut are safer than sawing — keep your guiding hand behind the blade.
Done when: Two clean halves, flesh exposed, vein removed.
-
2
Mix the Garlic-Herb Butter
5 Mins
Room temperature, about 20°C (68°F)
In a small bowl, mash the 60 g of softened butter with the 15 g of chopped garlic, the 15 g of chopped parsley, the 30 ml of lemon juice and the 5 g of finely chopped Scotch bonnet, if using. Season with a pinch of the salt and pepper and stir until the butter turns pale green and smells strongly of garlic and herbs. Set half aside in a small dish for the table.
Soft butter mixes in seconds; cold butter fights the fork and leaves lumps of garlic.
Done when: A smooth, pale-green butter with the garlic and herbs evenly mixed through.
-
3
Grill Flesh-Side Down
8–10 Mins
Grill at 230°C (450°F)
Heat a grill or a heavy cast-iron grill pan over high heat until very hot. Lay the lobster halves flesh-side down and grill 4–5 minutes without moving them, until the flesh is marked and lightly charred. Flip them shell-side down and grill 4–5 minutes more. The meat is done when it turns opaque white and the shell is bright red, and the thickest part of the tail reaches 63°C (145°F) on a thermometer.
Do not press the lobster down — the shells hold the juices in on their own.
Done when: Flesh opaque and firm, shell vivid red, tail at 63°C (145°F).
-
4
Butter, Flip and Finish
5 Mins
Grill at 200°C (400°F)
Turn the lobster halves flesh-side up and spoon the garlic-herb butter generously over the meat. Grill 3–5 minutes more, basting once, until the butter melts into the flesh and bubbles at the edges. Do not let the garlic burn — if it darkens too fast, move the lobster to a cooler part of the grill.
Spoon, do not pour from a height — the butter should sit on the meat, not run off into the fire.
Done when: Lobster glistening with melted herb butter, garlic golden, not blackened.
-
5
Rest and Serve with Lemon
3 Mins
Resting, about 60°C (140°F)
Lift the lobster halves onto a warm platter and rest them 2–3 minutes so the juices settle. Serve with the lemon wedges and the reserved dish of garlic-herb butter for dipping. Squeeze lemon over the meat just before eating.
Resting matters even for lobster — cut into it straight off the grill and the juices run out onto the plate.
Done when: Hot, rested lobster with lemon wedges and butter on the side.
auto_awesome Finishing Touches & Plating
Serve immediately on warm plates, with grilled plantain and the lemon wedges alongside. Offer the reserved garlic-herb butter at the table — a spoonful over the hot meat just before eating is the best part.
Saint Vincent and the Grenadines
1h 20m
France
Vietnam