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Grilled half lobsters topped with a Mango-Jalapeño Salsa on a tray with a pot of garlic-chive butter.

Grilled Lobster with a Mango-Jalapeño Salsa

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!
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Prep Time 15 minutes
Cook Time 13 minutes
Inactive time 20 minutes
Total Time 48 minutes
Course Appetizer, Dinner, Main Course
Cuisine American, Caribbean
Servings 2 People

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.

Video

Notes

Serves: 2 as a main, or 4 as an appetizer
Keyword bbq grilled lobster, grilled half lobster, grilled lobster dishes, grilled stuffed lobster, lobster salsa, recipe grilled lobster
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