Have you grilled a whole lobster before? It is simpler than it sounds. Split the lobster in half lengthwise, brush it with ancho chili lime butter, and set it shell-side down on the grill for 8 to 10 minutes. The shell protects the meat from direct flame while the butter bastes it from above. The ancho chili powder, lime, butter, and salt mix into a compound butter that melts down through the meat as it cooks.
Shell-side down is not negotiable. Meat-side down dries out the lobster and the butter drips through the grates. The shell acts as a natural cooking vessel. The meat steams in the butter and comes out tender. Brush more butter on halfway through. This is one of those summer grilling moments that is genuinely hard to beat.
Tips for Grilling Lobster
Split the lobster cleanly
Place the lobster belly-down on a cutting board. Insert a sharp heavy knife into the back of the head and push down firmly to split. Continue cutting through the tail.
A dull knife or hesitation makes a ragged cut. One confident motion is faster and cleaner. Remove the stomach sac from the head but leave everything else.
Make extra compound butter
Mix the softened butter with ancho chili powder, lime juice, and salt. Roll it in plastic wrap into a log and refrigerate until firm. Slice off rounds as you need them.
Having extra butter lets you brush more on during grilling and serve additional rounds alongside the lobster for dipping. You will use more than you think.
Grilled Lobster with Ancho Chili Lime Butter
- Total Time: 25 minutes
- Yield: Serves 2
Description
Enjoy the fresh taste of grilled lobster enhanced with a spicy and tangy Ancho chili lime butter.
Ingredients
- 1 whole lobster
- 2 tablespoons butter
- 1 teaspoon Ancho chili powder
- 1 lime, juiced
- Salt to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together the butter, Ancho chili powder, lime juice, and salt.
- Split the lobster in half and brush the flesh with the Ancho chili lime butter.
- Place the lobster on the grill, shell side down, and cook for about 8-10 minutes until the meat is opaque and cooked through.
- Remove from the grill and serve immediately with additional Ancho chili lime butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 lobster
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 15
- Carbohydrates: 3
- Fiber: 1
- Protein: 25
Frequently Asked Questions
How do I know when the lobster is done?
The shell turns bright red and the meat is opaque and white. At 8 to 10 minutes over medium-high heat, the lobster should be cooked through. Overcooked lobster becomes rubbery, so check at 8 minutes.
Can I use lobster tails instead of a whole lobster?
Yes. Lobster tails grill the same way, shell-side down. They take slightly less time, about 6 to 8 minutes, since there is less mass. Butterfly the tail before grilling for more even cooking.
Can I make the butter ahead?
The compound butter keeps in the fridge for a week or in the freezer for a month. Make it ahead so it is firm and easy to slice when you need it.
