Guadeloupean Grilled Spiny Lobster with Garlic-Lime Butter

Be the first to rate

(No Ratings Yet)

Loading...

A signature dish from the French Antilles, this grilled spiny lobster (langouste) is split lengthwise and basted with a fragrant butter infused with garlic, fresh herbs, lime zest, and a whisper of saffron. The high heat of the grill caramelizes the sweet meat inside the shell while the seasoned butter keeps it succulent. Serve with crusty bread or boiled yucca to soak up every drop of the pan sauce.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 48 gFat
• 28 gSaturated Fat
• 5 gCarbs
• 0 gFiber
• 1 gSugar
• 44 gProtein
• 620 mgSodium
• 780 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 15 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Lobsters

• 4 whole Caribbean spiny lobsters (langoustes), about 1.25 lb (560 g) each, split lengthwise through the head and tail
• 2 tbsp olive oil
• 1 1/2 tsp fine sea salt
• 1 tsp freshly ground black pepper

For the Garlic-Lime-Saffron Butter

• 1 cup (226 g) unsalted butter
• 8 garlic cloves, finely minced
• 1 small shallot, finely minced
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh thyme leaves
• 1 tbsp snipped fresh chives
• Zest and juice of 1 large lime
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 1 pinch saffron threads (about 8 strands)

For Serving

• 2 limes, cut into wedges
• Crusty baguette or boiled yuca with sea salt

Directions

1. Prepare the lobsters: using a heavy chef's knife or cleaver, split each live or freshly killed spiny lobster lengthwise through the head and tail. Remove the intestinal vein and any tomalley, then rinse the cavities under cold water and pat very dry with paper towels.
2. Make the butter: melt the butter in a small saucepan over medium-low heat. Add the garlic and shallot and cook gently for 2-3 minutes until fragrant but not browned. Stir in the parsley, thyme, chives, lime zest and juice, paprika, cayenne, and saffron. Keep warm on the lowest setting.
3. Preheat a gas or charcoal grill to medium-high, about 400 to 450 degrees F. Brush the cut flesh of each lobster with olive oil and season generously with the salt and pepper, pressing lightly so it adheres.
4. Place the lobsters cut-side down on the oiled grill grates. Cook for 5-6 minutes without moving them, until the flesh turns opaque and picks up light grill marks.
5. Using tongs and a long spatula, carefully flip each lobster shell-side down. Generously brush the exposed flesh with the warm garlic-lime butter, close the lid, and continue cooking for 6-8 minutes more, basting once halfway through, until the meat is just cooked through and the shells turn bright red-orange.
6. Transfer the lobsters to a warm platter, pour the remaining butter over the top, and let rest for 2 minutes. Serve immediately with lime wedges and crusty bread or boiled yuca for sopping up the saffron butter.

Cook’s Notes

• Spiny lobsters (langoustes) have no large claws; all the meat sits in the tail and the head cavities, so buy them by weight rather than relying on claw yield.
• If you do not have a grill, the lobsters can be broiled on a sheet pan 6 inches from the broiler element for 6-8 minutes per side with the same butter treatment.
• Always split and clean lobsters while cold, then bring them to room temperature for 15 minutes before grilling so the meat cooks evenly.
• Saffron is optional but very traditional in Guadeloupean lobster preparations; smoked paprika also works well in place of sweet paprika for a more rustic flavor.
• Leftover garlic butter can be strained, chilled, and used within 5 days on grilled fish, steamed vegetables, or stirred into rice.

You might also like

Asian

Guadeloupean White Rum and Lime Cocktail

Asian

Guadeloupean Sweet Plantain Gratin

Asian

Guadeloupean Salt Cod Fritters

Desserts

Guadeloupean Coconut Sorbet