The Ingredients

  • 2 live lobsters (about 700-900 grams each)
  • 120 ml melted butter
  • 2 cloves garlic, minced
  • 15 ml chopped fresh parsley
  • Salt and pepper to taste
  • Lemon wedges for serving

The Method

  • Serves 2 or 4
  • Place the live lobsters on a cutting board. To kill the lobsters quickly and humanely, locate the cross-shaped indentations on the head, right behind the eyes. This is where the nerve centers are located. Using a sharp knife, insert the tip into the center of the cross and swiftly slice downward to split the lobster in half lengthwise. This method ensures instant death and minimizes suffering.
  • Once the lobsters are killed, use a sharp pair of kitchen shears to cut along the underside of the lobster tail to remove the intestinal tract (known as the "sand vein"). Rinse the lobster under cold water to remove any remaining grit.
  • Preheat the Grill: Preheat your grill to medium-high heat (around 190-200°C).
  • Prepare the Butter Sauce: In a small bowl, mix together the melted butter, minced garlic, chopped parsley, salt, and pepper.
  • Grill the Lobster: Brush the lobster halves generously with the prepared butter sauce, ensuring that both the meat and shell are coated. Place the lobster halves, shell side down, on the preheated grill. Grill for about 5-7 minutes, or until the meat is opaque and firm, and the shell is charred and slightly crispy. Baste the lobsters with the remaining butter sauce as they cook.
  • Serve: Once the lobster is cooked, transfer it to a serving platter. Serve immediately with lemon wedges on the side for squeezing over the lobster meat.

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