Whole Grilled Lobster


  • 8 tbsp butter unsalted and softened
  • 2 tbsp parsley finely chopped
  • 1.5 tsp crushed red Chile flakes
  • 4 Garlic Cloves finely chopped
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 1 live lobster 1-1.5lbs
  • 1/4 cup olive oil


  • Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yel- low-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
  • Heat a charcoal grill or set a gas grill to high. Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.
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