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Bookmark Recipe

Grilled Lobster with Garlic, Lemon and Herb Butter

This is a simple but delicious way to serve lobster. If you don’t feel like cooking the lobsters yourself lots of fishmongers will cook and prepare them for you. All you then have to do is prepare the butter and grill the halved lobsters.

4 people
30 min
Nutrition per serving
  • kcal
    372 kcal
  • protein
    17g
  • total fat
    34g
  • saturates
    11g
  • iron
    2.1mg
  • carbs
    21g

Ingredients

  • 2 cooked lobsters, (800g each, uncooked)
    75g butter, softened
    1 garlic clove, peeled and crushed
    1 tablesp. chopped fresh parsley
    1 tablesp. chopped chives
    Juice and zest of ½ lemon
    Salt and freshly ground black pepper
    TO SERVE: Baby potatoes and salad

Main

  • 2 cooked lobsters, (800g each, uncooked)
    75g butter, softened
    1 garlic clove, peeled and crushed
    1 tablesp. chopped fresh parsley
    1 tablesp. chopped chives
    Juice and zest of ½ lemon
    Salt and freshly ground black pepper
    TO SERVE: Baby potatoes and salad

Method

Copy Text

Combine the butter, garlic, parsley, chives, lemon zest and juice and mix well. Season with a little salt and black pepper.

Preheat the grill to high.

To prepare the lobsters: Place on a chopping board, remove the claws and using a nutcracker crack the claws and remove the claw meat. Set aside. With a large knife cut lengthways through the middle of the body section and down through the head, then, turn the knife around and cut through the tail to split in half. Rinse under the tap and discard the stomach sac which
is behind the mouth and the intestines which run down the tail. Pat dry with kitchen paper.

Place the prepared lobsters, flesh side up on the grill tray. Divide the claw meat between them. Spread over some of the lemon and herb butter and grill for 4-5 minutes until the butter is bubbling.

To serve: Delicious served as a starter or main course with salad and baby potatoes.

To cook lobsters
2 x 800g lobsters

Bring about 5 litres of water to the boil in a large saucepan, the lobsters will need to be completely covered by the boiling water. When it is boiling add 100g of salt, let it come back to the boil and then put in the lobsters, bring
back to the boil and boil for 10 minutes if you are going to cook the lobster further. Allow 12 minutes for a salad. Remove the lobsters from the water, plunge into a bowl of iced water to stop any further cooking.

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Method

Copy Text

Combine the butter, garlic, parsley, chives, lemon zest and juice and mix well. Season with a little salt and black pepper.

Preheat the grill to high.

To prepare the lobsters: Place on a chopping board, remove the claws and using a nutcracker crack the claws and remove the claw meat. Set aside. With a large knife cut lengthways through the middle of the body section and down through the head, then, turn the knife around and cut through the tail to split in half. Rinse under the tap and discard the stomach sac which
is behind the mouth and the intestines which run down the tail. Pat dry with kitchen paper.

Place the prepared lobsters, flesh side up on the grill tray. Divide the claw meat between them. Spread over some of the lemon and herb butter and grill for 4-5 minutes until the butter is bubbling.

To serve: Delicious served as a starter or main course with salad and baby potatoes.

To cook lobsters
2 x 800g lobsters

Bring about 5 litres of water to the boil in a large saucepan, the lobsters will need to be completely covered by the boiling water. When it is boiling add 100g of salt, let it come back to the boil and then put in the lobsters, bring
back to the boil and boil for 10 minutes if you are going to cook the lobster further. Allow 12 minutes for a salad. Remove the lobsters from the water, plunge into a bowl of iced water to stop any further cooking.