Recipes>Seafood Recipes
Grilled Lobster with Red Chilli and Garlic Butter
by Emily Scott from Home Shores
Serves 2
Total 32min
Prep 20min
Cook 12min
This red chilli and garlic butter is the most delicious spread to go on cooked lobster. Once grilled for a few minutes, the lobster comes out beautifully caramelised and ready for tucking in.
Discover more delicious Seafood recipes
From fresh oysters to garlicky pasta
From the book
Home Shores
Emily Scott
Buy From
Introduction
Buying cooked lobsters is a perfect way of enjoying them at home. Flavoured butters are a wonderful way to flavour recipes – use to stuff fish or as a glaze to finish off a recipe under the grill (broiler).
Tags
Ingredients
| 2 medium | cooked lobsters |
|---|---|
| For the red chilli and garlic butter: | |
| 100g (3½ oz) | unsalted butter, softened |
| 2 | red chillies, finely chopped |
| 2 | garlic cloves, crushed |
| 1 tsp | chopped flat-leaf parsley leaves |
| pinch of | sea salt |
Method
In a bowl, combine all the ingredients for the red chilli and garlic butter and set aside.
Lay each lobster flat on a chopping board. There is a natural cross on the back of the lobster – with the point of a knife placed in the centre of the cross, carefully push through the shell and firmly cut in half one way and then turn the lobster around and continue cutting it in half. Snap the legs and the claws off, then crack the claws with the back of your knife. Remove some of the shell and push some of the flavoured butter into the claws, then spread the butter over the lobster halves. Refrigerate for 30 minutes. This can be done in advance so that the flavoured butter has time to marinate the lobster flesh – it will taste even better when grilled (broiled).
Preheat the grill (broiler).
Place the lobster halves and claws on a baking tray (pan) and grill for 5–6 minutes. You may need to do this in two batches. As the lobsters are already cooked, you are literally just grilling them to caramelise the delicious spicy and garlicky butter.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Emily Scott recipes
View all
Crab and Brussels Sprout Croque Monsieur
by Emily Scott from Home Shores
Roast Turbot and Clams with Chorizo Pigs in Blankets
by Emily Scott from Home Shores
More Seafood Recipes
View all
Seafood Linguine
by Fliss Freeborn from Do Yourself a Flavour
Jamie Oliver’s Spicy Fish Soup
by Jamie Oliver from Simply Jamie
More Grill Recipes
View all
Sweetcorn Rojak
by Mark Diacono from Vegetables: Easy and Inventive Vegetarian Suppers
Simply Griddled Courgettes with Mint and Parmesan
by Rukmini Iyer from The Green Cookbook
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
