Entree: Bahamas – Rock Lobsters

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 whole rock lobsters, approx. 1 lb (450 g) each
- 8 tbsp (113 g) unsalted butter
- 3 tbsp (45 ml) olive oil
- 6 cloves (5/8 oz (18 g)) garlic, minced
- 1 medium (5 1/4 oz (150 g)) white onion, finely chopped
- 1/2 cup (75 g) red bell pepper, diced
- 1 scotch bonnet pepper, seeded and minced (approx. 0.35 oz (10 g)), optional
- 2 tbsp (30 ml) fresh lime juice
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 4 sprigs fresh thyme (approx. 0.14 oz (4 g))
- 1 tbsp (15 ml) dry white wine or water (optional, for deglazing)
- Lime wedges for serving

Show original ingredient measurements

- 4 whole rock lobsters, approx. 1 lb (450 g) each
- 8 tbsp (113 g) unsalted butter
- 3 tbsp (45 ml) olive oil
- 6 cloves (18 g) garlic, minced
- 1 medium (150 g) white onion, finely chopped
- 1/2 cup (75 g) red bell pepper, diced
- 1 scotch bonnet pepper, seeded and minced (approx. 10 g), optional
- 2 tbsp (30 ml) fresh lime juice
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 4 sprigs fresh thyme (approx. 4 g)
- 1 tbsp (15 ml) dry white wine or water (optional, for deglazing)
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare lobsters by splitting each lengthwise through the carapace and tail (leave claws/tails intact if using smaller spiny lobsters); rinse and pat dry. In a small saucepan over low heat, melt butter with olive oil, add minced garlic, chopped onion, diced red pepper and the minced scotch bonnet, and cook gently until softened (2–3 minutes); stir in lime juice, thyme leaves, salt and pepper and remove from heat—if pan has browned bits, deglaze with white wine or 1 tbsp (15 ml) water and stir into butter. Reserve about 1/4 cup (60 ml) of the butter sauce for basting.
2. Heat a grill or heavy skillet to medium-high. Brush lobster meat with some of the sauce and place cut-side down 3–4 minutes to develop char, then flip and baste while cooking another 3–5 minutes until meat is opaque and just cooked through (internal temperature ~145°F/63°C). Transfer to a platter, spoon remaining butter sauce over the lobsters, sprinkle with chopped parsley, serve immediately with lime wedges.

1. Prepare lobsters by splitting each lengthwise through the carapace and tail (leave claws/tails intact if using smaller spiny lobsters); rinse and pat dry. In a small saucepan over low heat, melt butter with olive oil, add minced garlic, chopped onion, diced red pepper and the minced scotch bonnet, and cook gently until softened (2–3 minutes); stir in lime juice, thyme leaves, salt and pepper and remove from heat—if pan has browned bits, deglaze with white wine or 1 tbsp water and stir into butter. Reserve about 1/4 cup (60 ml) of the butter sauce for basting.
2. Heat a grill or heavy skillet to medium-high. Brush lobster meat with some of the sauce and place cut-side down 3–4 minutes to develop char, then flip and baste while cooking another 3–5 minutes until meat is opaque and just cooked through (internal temperature ~145°F/63°C). Transfer to a platter, spoon remaining butter sauce over the lobsters, sprinkle with chopped parsley, serve immediately with lime wedges.