CHARCOAL-GRILLED LOBSTER WITH BRIGHT CITRUS BUTTER AND ROSEMARY SMOKE.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-35 minutes
- Portions: 3
Ingredients
Lobster
- 3 small spiny lobsters, halved lengthwise and cleaned
Lemon & Piment Butter
- 1 lb unsalted butter, cold, diced into cubes
- Zest of 1-2 lemons
- 1-2 tsp piment d’Espelette
- Salt, to taste
- Freshly cracked black pepper
- 1-2 tbsp olive oil
For the Grill
- 1 handful fresh rosemary
- Charcoal
Instructions
1. Prepare the Lobster
- Using a sharp knife, split the spiny lobsters in half lengthwise.
- Remove the digestive tract (the dark vein) and clean the cavity if needed.
- Pat dry and set aside.
2. Make the Butter
- In a small food processor, combine:
- Diced butter
- Lemon zest
- Piment d’Espelette
- Salt and black pepper
- Olive oil
- Blend until smooth and slightly aerated.
- The butter should be bright, creamy, and lightly orange in color.
3. Preheat the Grill
- Prepare a charcoal grill for medium-high heat.
- Once hot, throw a handful of fresh, rinsed rosemary directly onto the coals to create a fragrant smoke.
4. Grill the Lobster
- Place the lobster halves shell-side down only on the grill.
- Generously spoon the flavored butter over the exposed flesh.
- Let cook for 10-12 minutes, without flipping.
- The shells may char or burn slightly—this is expected and adds flavor.
- As the lobster cooks, the butter will melt and baste the meat.
5. Serve
- Remove from the grill and serve flesh-side up.
- Finish with:
- A final spoon of melted butter from the grill
- Freshly cracked pepper
- Optional pinch of flaky salt
Serve immediately.
By Laurent Dagenais