Grilled Local Spiny Lobster
Grilled California spiny lobster is a simple and flavorful dish, featuring fresh local lobster prepared with butter, lemon, and tortillas. A true taste of the coast.
Ingredients
- 1 spiny lobster, live
- Butter, or olive oil
- Salt and pepper
- Lemons, or limes, quartered (optional)
- Tortillas, optional
- Salsa, optional
- Beans, optional
Instructions
- Heat your grill to medium-high, preferably using red oak coals. While the grill is heating up, kill the lobster by pressing the point of a large sharp knife into the head just above the eyes. Make sure the knife goes all the way through the lobster’s head all the way to the cutting board. This will kill the lobster as quickly and painlessly as possible.
- Cut the lobster in half from head to tail. Remove the stomach and the intestinal vein that runs between the tail and stomach. You can also remove the tomalley (liver) and the smaller legs.
- Brush each half with melted butter or olive oil and season with salt and pepper. Place on the grill, meat side down, and grill for 3–4 minutes. Turn and brush with more melted butter or olive oil and grill until slightly opaque in the center, about 5–10 minutes. The time will vary depending on the size of the lobster and the heat of the coals.
- A delicious way to serve the lobster is Puerto Nuevo style: place on a platter with more melted butter and quartered lemons or lime. Serve with freshly grilled corn tortillas, salsa and beans.
Nutrition
Calories: 252kcal | Carbohydrates: 0.01g | Protein: 11g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 449mg | Potassium: 133mg | Sugar: 0.01g | Vitamin A: 712IU | Calcium: 60mg | Iron: 0.2mg