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For grilling lobsters, we always endorse charcoal over gas, but either will work. A lobster of about 400 grams is ideal for tender, tasty grilled lobster meat. If you want more of a complement to a meal you can grill just the tails — same method as below. Still cut them in half lengthwise, but skip the parboil.

Servings for 1


  • 1 whole lobster
  • 4 tablespoon of soft butter
  • 2 tablespoons lime juice
  • 1 tables spoon of fresh chopped coriander
  • pinch of salt
  • pinch of ground pepper (grinding it fresh onto the lobster will make a huge difference)
  • 1 teaspoon minced garlic (optional)

How to prepare

  • Boil the lobster so you don't end up with a nicely grilled outside and raw inside. Drop the lobster in a pot of boiling water, remove after four minutes and shock in an ice bath to stop it from cooking any further.
  • Slice the lobster lengthwise all the way through into two halves. Clean out the tomalley, but keep the green stuff ( lobster spawn) and mix this with your butter.
  • With the same knife, cut small slits in the claws to vent while cooking. Brush the exposed meat with a mixture of soft butter,lime juice and fresh chopped coriander, a little salt and freshly ground pepper, and if you want, some minced garlic.
  • Clean and lightly oil the grill and get your coals at medium heat.

Additional information
Level of difficulty: easy
Preparation time: 25 minutes
Cooking time: 15 minutes
Serve with ::Sayang Block 88 Chardonnay

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