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Gegrillte Langusten-Hälften mit Knoblauch-Kräuterbutter auf einem rustikalen Holzbrett am Strand, daneben ein elegantes schlankes Weißweinglas mit Sauvignon Blanc Seifried aus Nelson, Neuseeland, leicht beschlagen.

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
Cook Time 15 minutes
Total Time 35 minutes
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
  

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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