Grilled Lobster Halves with Garlic Herb Butter

Grilled Seafood Paired with New Zealand Wine

Wine from New Zealand and freshly grilled lobsters—that’s summer in its purest form. The lobster is one of the great festive seafoods: its tender, sweet flesh, which develops a light caramel note when grilled, combines with a rich garlic-herb butter to create a dish that requires no great culinary skill—just good ingredients, a hot grill, and the right wine to go with it. This recipe is made for all those moments when the meal itself is the event: a summer evening at the beach, a table under the open sky, the sound of waves and the crackling of the grill. Eating lobsters with your hands, butter dripping down your fingers—that’s how it should be.

Ideal wine pairing: Seifried Nelson Sauvignon Blanc (Nelson, New Zealand)

Grilled langoustines with garlic-herb butter call for a wine that brightens the sweet seafood, balances the butter, and mirrors the herb notes of the sauce—and this Sauvignon Blanc from Nelson does just that, with a freshness and precision that you can immediately sense in the glass. The grapes come from two of Nelson’s most distinctive vineyards: the extremely stony Brightwater Vineyard, whose rocky and gravelly soils, located 15 kilometers from the coast, store the sun’s heat and lend the wine a mineral depth; and the Queen Victoria Vineyard in the Motueka region, known for its well-draining soils and the intense fruit clarity they produce. In the glass, it glows a pale straw yellow, and the nose is vibrant and inviting: beautiful passion fruit meets crisp sugar snap peas and a lively citrus note that ties directly into the fresh ocean aroma of the lobsters. On the palate, it is taut and precise, with a bright acidity that elegantly cuts through the butter in the sauce and brings the sweetness of the lobster meat into a fresh, zesty balance. The finish is long, mineral, and zingy—a wine that enhances every bite and begs for the next sip.

The recipe:

Grilled Lobster Halves with Garlic Herb Butter

Juicy grilled lobster halves, glazed with aromatic garlic-herb butter and eaten straight from the hand—a simple feast for summer evenings by the sea. Paired with a glass of New Zealand wine, it becomes an unforgettable moment under the open sky that requires no tablecloth or cutlery—just the right glass of wine in your hand and good company.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Festive meal, Seafood

Cuisine International

Servings 2 people

Calories 520 kcal

Equipment

• 1 Holzkohlengrill oder Gasgrill
• 1 Scharfes Küchenmesser oder Geflügelschere
• 1 Schneidebrett
• 1 Pinsel für Butter
• 1 Kleine Pfanne für Kräuterbutter
• 1 Zange
• Schüssel mit Zitronenwasser zum Händewaschen

Ingredients

  

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FOR THE LOBSTERS:

• 2 fresh lobsters about 400–500 g each, fresh or thawed
• 2 Tablespoon of olive oil
• Fleur de sel and black pepper

FOR THE GARLIC HERB BUTTER:

• 100 g Butter
• 3 garlic cloves finely grated
• 1 tablespoon of fresh parsley finely chopped
• 1 tablespoon of fresh chives finely chopped
• 1 teaspoon of fresh thyme
• Zest of half a lemon
• 1 Tablespoon of lemon juice
• 1 A pinch of sea salt
• 1 A pinch of cayenne pepper

FOR SERVING:

• lemon halves grilled
• Fresh parsley
• Coarse sea salt
• Fresh baguette or white bread for dipping in butter

Instructions

 

PREPARATION:

• Cut the lobsters in half lengthwise—from head to tail—using a sharp knife or poultry shears.
• Carefully remove the insides of the head with a spoon.
• Brush the meat with olive oil and season with fleur de sel and black pepper.
• To make the herb butter, melt the butter in a small pan over low heat.
• Add the garlic and sauté gently for 1 minute—do not brown.
• Stir in the herbs, lemon zest, lemon juice, salt, and cayenne pepper.
• Keep warm.

COOKING STEPS:

• Preheat the grill to high heat.
• Place the lobster halves on the grill, meat side down, and grill for 4–5 minutes until the meat is white and lightly caramelized.
• Turn the meat, brush generously with the herb butter, and grill for another 3–4 minutes.
• Brush with butter again just before serving.
• Place the lemon halves cut-side down on the grill for a few minutes—about 2 minutes, until they are lightly browned.

SERVE:

• Arrange the lobster halves on a rustic wooden board or directly on a flat stone.
• Place the remaining herb butter in a small bowl next to it—for dipping and spreading.
• Serve with grilled lemon wedges, fresh parsley, and coarse sea salt.
• Don’t forget the baguette for dipping in the butter.
• Serve immediately—ideally right by the sea, eaten with your hands.

SIDE DISHES:

• Grilled baguette with herb butter
• Fresh green salad with citrus vinaigrette
• Grilled corn on the cob with sea salt butter

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 8gFat: 36g

Keyword Beach BBQ, Grilled seafood, Grilling lobsters, Lobster with Herb Butter, Sauvignon Blanc and Lobster, Seifried Nelson, Summer Seafood Dish, Wine from New Zealand

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