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Grilled Split Lobster with Chili Lime Butter

2 servings


Gluten Free No Added Sugars

Nutritional Facts Per Serving

22.9 g
1.1 g
0.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 596
  • Fat 56.1 g 86 %
    • Saturated   30.7 g
    • + Trans 2.7 g 33 %
  • Cholesterol 293 mg
  • Sodium   897 mg 37 %
  • Carbohydrate 1.1 g 0 %
    • Fibre   0.3 g 1 %
    • Sugars   0.1 g
  • Protein 22.9 g
    • Vitamin A 42 %
    • Vitamin C 3 %
    • Calcium 12 %
    • Iron 4 %


  1. Bring 1 1/2 gallons of water to a rapid boil in a very large pot. Add salt and return to a boil. Add lobsters and cook 2 minutes. Carefully remove the lobsters from the pot and set in a dish or bowl filled with water and ice.
  2. When lobsters have cooled, remove from the water, drain well and set on a cutting board. Cut each lobster in half lengthwise and remove the innards. Set lobsters on a plate and refrigerate until ready to cook. Lobster can be prepared to this point a few hours before needed.
  3. When ready to cook, combine butter, cilantro, chilies, garlic and zest in a bowl. Preheat barbecue to medium-high (temperature should be about 400˚F in the chamber). Lightly brush each half lobster with oil.
  4. Set lobster, flesh side down, with claws set above the hottest part of grill, and the tail portion, which cooks faster, near the cooler side. Cook lobster 3 minutes, until slightly charred.
  5. Turn lobsters over. Now use a spoon to spread half the flavoured butter on the flesh and cavity of each lobster. Cook 3 minutes more. Now spread lobsters with remaining butter and cook 2 minutes more, until just cooked through. Set lobster on plates and serve with lime wedges for squeezing.

Recipe Options: For a smoky, chili pepper taste, replace the red chili flakes called used in the butter with 1 chipotle pepper, finely chopped. Cans of chipotle peppers (smoked jalapeño peppers) are available in the Mexican food aisle. Store the unused peppers in a tight-sealed jar in the fridge.

If you prefer a simpler tasting grilled lobster, omit the chili lime butter and just spread the lobster with soft, plain butter. After grilling, drizzle the lobster with lemon juice and dig in.

Serving Suggestions

Serve the lobster with boiled or steamed miniature or nugget potatoes and grilled asparagus. Recipes for those side dishes in our website recipe collection include Mini Potatoes with Lemon and Herbs, and Char-Grilled Asparagus.

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