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Pascal Motafferi

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Butter and Lemon Lobsters

Butter and Lemon Lobsters

Lobster tastes delicious and this recipe is perfect for enhancing its taste and flavor even further.

As you know, garlic butter is amazing, and so is lemon butter, so to make the result even more wonderful, I decided that my recipe will merge the 2 types of butter (the garlic comes from the dry marinade that is in the mixture though). Get ready, this recipe is fantastic!

Here’s how to prepare it:

Required tool:



Cooking method:

  1. Preheat the BBQ to 400°F.
  2. With a knife, cut the lobsters’ bodies in half from their heads to their tails, and make some incisions in their claws to allow more heat to pass through them.
  3. Season one of the lobsters’ flesh with some Caribbean spice mix and rub and the other one with some New Delhi spice mix and rub.
  4. Place the 4 lobster halves on the BBQ over direct heat, shell down. Let everything sear, and after 3 to 4 minutes, when the flesh of each lobster starts holding itself together more and the shells start turning red, turn the lobsters over and let them sear on their other side for another 3 to 4 minutes.
  5. Meanwhile, add the butter, a bit of California spice mix and rub, and the juice of ½ a lemon into a bowl that goes into the BBQ. Place the bowl on the BBQ’s grate and let the mixture melt.
  6. Lower the BBQ’s temperature, transfer the lobsters over indirect heat, shell side down, and brush the melted butter mixture over them with the basting brush (if there is some of the mixture left, it can be used with the claws afterwards).
  7. Once the lobsters have reached an internal temperature of 170°F, remove them from the BBQ and peel their carcasses (I recommend using a tool such as chicken scissors to do this, because, in my opinion, it’s easier to use than a lobster cracker).
  8. Serve, add some of the butter mixture on the pieces of flesh if necessary,  and enjoy!


Have a great BBQ!