Entree: Barbados – Central Culinary Region – Grilled Lobster (Split and char-grilled Caribbean lobster brushed with garlic-herb and Bajan-seasoned butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 min

Total 27 min

Ingredients

- 2 whole lobsters, approx. 1.5 lb (680 g) each
- 8 tbsp (113 g) unsalted butter, softened
- 4 cloves (12 g) garlic, minced
- 3 tbsp (45 ml) Bajan green seasoning
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) olive oil
- 1 small Scotch bonnet pepper, seeded and minced (optional)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/2 tsp (1 g) smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
- Lemon or lime wedges for serving

Instructions

1. Preheat a gas or charcoal grill to medium-high heat (about 450°F / 230°C). Melt 4 tbsp (57 g) of the butter and set aside.
2. Prepare the butter basting mixture: in a bowl combine the remaining 4 tbsp (57 g) softened butter, minced garlic, Bajan green seasoning, lime juice, olive oil, minced Scotch bonnet (if using), parsley, smoked paprika, salt and pepper; mix until smooth.
3. Split each lobster lengthwise with a sharp knife, remove the intestinal vein, and loosen the tail meat from the shell while keeping it attached at the base. Pat lobster meat dry with paper towels.
4. Brush the exposed lobster meat generously with the melted butter and season lightly with salt and pepper. Spoon a bit of the prepared butter mixture over the meat.
5. Place lobsters shell-side down on the grill. Cook 6–8 minutes with the grill closed, then brush meat with more butter mixture and grill meat-side down 1–2 minutes to get light char marks and finish cooking. Total cooking time should yield opaque, firm meat (internal temperature ~140–145°F / 60–63°C).
6. Remove from the grill, brush with remaining butter mixture, and let rest 2 minutes. Serve immediately with lemon or lime wedges and the remaining herb butter on the side.