This National Lobster Day (or any special occasion) celebrate with a luxurious Grilled Lobster with a Mango-Jalapeño Salsa feast!
What might look intimating to make, this recipe takes under an hour to complete! If you are new to grilling lobster, I will take you through the simple steps and tips to help you along the way.
The lobsters are boiled, then split in half and grilled with a garlic-chive butter. They are served with a zesty and refreshing mango-jalapeño salsa (that can be made ahead), grilled baguette toasts, lime wedges and remaining butter mixture.
So, chill the rosé, set the table with extra napkins, get out the lobster crackers and fire up the grill!
Watch how this Grilled Lobster with a Mango-Jalapeño Salsa was made here.
Made in my Hestan Culinary Thomas Keller Insignia 12qt Stock Pot, NanoBond butter warmer and cooked on my Hestan gas grill. Proud Hestan Ambassador. Opinions in the post are my own.
Ingredients
- Lobsters
Mango-Jalapeño Salsa
- Mangos
- Jalapeño
- Red pepper
- Cilantro
- Lime
- Salt
Garlic-Chive Butter
- Unsalted butter
- Chives
- Garlic
- Salt
- Lime
For Serving
- Parsley
- Baguette
- Lime
See recipe card for quantities.
Instructions
Mango-Jalapeño Salsa
Place all the ingredients in a small bowl and gently stir to combine. Place in the fridge until ready to use.
Cook the Lobsters
Preheat the grill to medium-high.
Place the live lobsters in the freezer for 15 minutes prior to cooking them.
Bring a large 12-qt stock pot of water to a boil (If using an 8 qt stock pot, you may have to cook the lobsters separately)
Carefully place the lobsters into the boiling water. I used a heat resistant and waterproof glove, but tongs will also work. Cook for 5 minutes.
Remove the lobsters and place them in an ice bath for 5 minutes to stop the cooking process.
Using a sharp knife, cleaver or kitchen shears, split the lobster down the center, through the head and tail. Remove and discard the yellow-green substance (tomalley) from in the body cavity of the lobster.
Place lobster halves on a sheet pan.
Prepare the garlic-chive butter and finish the lobster
Using a butter warmer or a small saucepan, melt the butter. Once melted add the chives, garlic, salt, and lime.
Brush the meat in each lobster half liberally with the butter mixture. Place the lobster halves flesh side down and cook for 3 to 4 minutes, until slightly charred. Flip the lobsters to the shell side, brush on more of the butter mixture and grill for another 2 to 4 minutes or until meat is fully cooked through and juices are bubbling.
While the lobster finishes cooking, grill baguette slices using some of the butter mixture for about 1-2 minutes or until golden in colour.
Remove lobster halves from the grill to a sheet pan, platter, or individual plates. Then add a scoop of the mango salsa into the body cavity, drizzle a touch more butter and sprinkle with chopped parsley.
Serve and Enjoy!
Serve with grilled baguette toasts, lime wedges, mango salsa and remaining butter mixture.
Serves: 2 as a main, or 4 as an appetizer
June 15 National Lobster Day
Looking for other lobster recipes? Try these:
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Grilled Lobster with a Mango-Jalapeño Salsa
Ingredients
- 2 – 1 ½ pound live lobsters
Mango-Jalapeño Salsa
- 2 large ripe mangos diced (about 2 cups)
- 1 jalapeño finely chopped, seeds removed.
- 1 red pepper finely chopped
- 1 tablespoon cilantro chopped
- 1 lime zest plus juice of half the lime
- Salt to taste
Garlic-Chive Butter
- ½ cup unsalted butter
- 1 tablespoon chives chopped
- 1 tablespoon garlic minced
- Salt
- Juice of ½ a lime
For Serving
- Chopped parsley
- Baguette slices
- Lime slices
Instructions
Mango-Jalapeño Salsa
- Place all the ingredients in a small bowl and gently stir to combine. Place in the fridge until ready to use.
Cook the Lobsters
- Preheat the grill to medium-high.
- Place the live lobsters in the freezer for 15 minutes prior to cooking them.
- Bring a large 12-qt stock pot of water to a boil (If using an 8 qt stock pot, you may have to cook the lobsters separately)
- Carefully place the lobsters into the boiling water. I used a heat resistant and waterproof glove, but tongs will also work. Cook for 5 minutes.
- Remove the lobsters and place them in an ice bath for 5 minutes to stop the cooking process.
- Using a sharp knife, cleaver or kitchen shears, split the lobster down the center, through the head and tail. Remove and discard the yellow-green substance (tomalley) from in the body cavity of the lobster.
- Place lobster halves on a sheet pan.
Prepare the Garlic-Chive Butter and Finish the Lobster
- Using a butter warmer or a small saucepan, melt the butter. Once melted add the chives, garlic, salt, and lime.
- Brush the meat in each lobster half liberally with the butter mixture. Place the lobster halves flesh side down and cook for 3 to 4 minutes, until slightly charred. Flip the lobsters to the shell side, brush on more of the butter mixture and grill for another 2 to 4 minutes or until meat is fully cooked through and juices are bubbling.
- While the lobster finishes cooking, grill baguette slices using some of the butter mixture for about 1-2 minutes or until golden in colour.
- Remove lobster halves from the grill to a sheet pan, platter, or individual plates. Then add a scoop of the mango salsa into the body cavity, drizzle a touch more butter and sprinkle with chopped parsley.
- Serve with grilled baguette toasts, lime wedges, mango salsa and remaining butter mixture.
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