Grilled Lobster with Lime Butter

by Tina Miller

The Roadhouse Way


  • 4 sticks salted butter
  • 8 1¼ pound live lobsters
  • Juice of 3 limes
  • Grated zest of 2 limes
  • 2 limes, quartered, for garnish
Grilled Lobster with Lime Butter

Gabriela Herman

Mix half the melted butter with the juice of 2 limes and the lime zest for basting the lobsters. Mix the rest of the butter and the juice of the remaining lime to use as a dipping sauce.
Prepare a gas or charcoal grill.
Split the lobsters down the middle (on the underside) with a sharp knife, starting at the head between the eyes and continuing down the tail. The lobster will die quickly. Be sure not to cut completely through the shell. The lobster should be split, not cut all the way through.
With the backside of your knife, crack the claws. This will allow the butter to penetrate the claw meat. Remove the intestinal vein (and the dark green roe if the lobster is female). Place the lobsters on a baking sheet and baste with the lime butter.

Make sure the grill is very hot. Place each lobster shell side down and grill, continuing to baste for about 4 minutes. Gently turn the lobsters over so the meat side is down, and continue to grill for 2 minutes. Turn the lobsters over for the final time. Cook the lobster until the claw shells are red and the tail meat is white.

Remove the lobsters carefully from the grill and serve in their shells, with the reserved lime butter for dipping and the lime wedges for garnish.

Recipe yields 8 servings.