Grilled Lobster
An authentic non-vegetarian recipe from Andaman And Nicobar Islands, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
2piece Whole lobsters
60g Butter
6piece Garlic cloves
40ml Fresh lemon juice
5g Lemon zest
20g Fresh parsley
4g Red chilli flakes
2g Turmeric powder
3g Black pepper powder
30ml Olive oil
8g Salt
4piece Lemon wedges (for serving)
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the lobsters by placing them in the freezer for 20 minutes to sedate them. Split each lobster in half lengthwise using a sharp heavy knife, cutting through the head first then the tail. Remove the stomach sac and intestinal tract.
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Prepare the garlic butter by melting butter in a small saucepan over low heat. Add finely minced garlic and cook for 1–2 minutes until fragrant but not browned. Stir in lemon juice, lemon zest, red chilli flakes, turmeric, and chopped parsley. Season with salt and pepper.
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Preheat a grill or grill pan to high heat. Brush the grill grates with oil to prevent sticking.
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Brush the cut side of the lobster halves generously with the garlic butter mixture. Season with salt and black pepper.
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Place the lobsters cut-side down on the hot grill. Grill for 4–5 minutes until the flesh turns opaque and develops char marks.
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Flip the lobsters shell-side down. Spoon more garlic butter over the exposed flesh.
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Continue grilling for another 4–5 minutes, basting once more with garlic butter, until the flesh is fully cooked through and the shell turns bright red.
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Remove from the grill and rest for 2 minutes. Spoon any remaining warm garlic butter over the lobsters.
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Garnish with fresh parsley and serve immediately with lemon wedges and crusty bread or steamed rice.
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Chef's Tips
Fresh, live lobsters from Andaman waters are the key — avoid frozen lobsters for this dish.
Do not overcook the lobster; the flesh should be just opaque and slightly springy, not rubbery.
The garlic butter can be made ahead and refrigerated for up to 3 days.
A squeeze of fresh lime just before eating brightens all the flavors beautifully.
About This Dish
Grilled Lobster is a traditional non-vegetarian dish from Andaman And Nicobar Islands, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fresh, live lobsters from Andaman waters are the key — avoid frozen lobsters for this dish. - Do not overcook the lobster; the flesh should be just opaque and slightly springy, not rubbery. - The garlic butter can be made ahead and refrigerated for up to 3 days. - A squeeze of fresh lime just before eating brightens all the flavors beautifully.
Category
Non-Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy