Perfect Grilled Lobster Recipe: Spiny European Lobster on the BBQ
Grilled Spiny Lobster with Garlic Butter Over Charcoal
Few summer meals rival the luxury and flavor of grilled spiny European lobster, especially when kissed by charcoal and enriched with golden garlic butter. This no-claw Mediterranean delicacy is less sweet than its North American cousin but offers an intensely flavorful, firm-textured meat that stands up beautifully to the smoke and heat of a barbecue.
On a recent trip to the Algarve of Portugal we found ourselves with a typical Portuguese style charcoal grill at the house we rented. The weather forecast was looking perfect for grilling so we found a seafood store stocked with incredible shellfish, and thus the idea for grilling this beautiful spiny lobster was born. The marisqueiras (seafood restaurants) of Portugal are known for their excellent, yet simple, preparation of shellfish which served as inspiration for this dish. This grilled lobster recipe is all about letting high quality seafood shine.
Preparation: Humane and Effective
Before grilling, humane preparation is crucial. We used the knife method: placing the spiny lobster belly-down, we located the cross on the head and quickly inserted a sharp knife blade through the middle of the carapace, splitting the head in one swift motion. This method is widely considered the most humane way to dispatch a lobster, minimizing suffering and ensuring the freshest meat possible.
Once dispatched, we split the lobster in half lengthwise keeping the bottom shell marginally intact for easier grilling. The lobster cavity is cleaned of any innards, and we are left with a beautifully split spiny lobster for the grill.
Garlic Butter and Charcoal Magic
Our garlic butter was made simply: unsalted butter melted with finely chopped garlic, a pinch of sea salt, and a bay leaf. It is the perfect finisher for this grilled lobster recipe.
Inserting metal rods through the lobster meat prevents it from curling on the grill, which assists in even cooking. Additionally, we grilled the lobster shell-side down. This allows the shell to protect the delicate meat while it cooks through and absorbs a smoky essence. Baste with more butter as it grills, if needed, and finish with a squeeze of fresh lemon juice and garlic butter sauce before serving.
Side Dishes That Complement Grilled Spiny Lobster
Spiny lobster is rich and succulent, so pair it with light, vibrant sides:
- Grilled asparagus or zucchini ribbons tossed in olive oil and lemon.
- Portuguese Tomato rice prepared with fresh heirloom tomatoes
- Crispy Potatoes a la Plancha or a simple lemony couscous.
- Fresh green salad with arugula, fennel, and a citrus vinaigrette.
These sides balance the buttery richness and add texture and acidity to the meal.
Perfect Wine Pairings for Grilled Lobster
Wine elevates grilled lobster to a true feast. Look for:
- White Burgundy (Chardonnay) – its minerality and oak notes match the char and butter.
- Vermentino – herbal and citrusy, it’s a Mediterranean natural.
- Champagne or Crémant – bubbles cleanse the palate beautifully.
- Albariño or Vinho Verde – for a crisp, refreshing option with bright acidity.
Final Thoughts for Grilled Spiny Lobster
Grilled spiny lobster with garlic butter is the essence of summer dining. Cooked over charcoal, the lobster’s natural sweetness and firm texture are enhanced by smoke and flame, while garlic butter adds depth and indulgence. With thoughtful preparation, elegant sides, and the right wine, this dish is an unforgettable centerpiece for your next outdoor meal. Bringing the Mediterranean summer seafood experience right to your home.
Perfect Grilled Lobster Recipe: Spiny European Lobster on the BBQ
Ingredients
Grilled Spiny Lobster
- 1 2 lb spiny lobster, 1 kg
- 2-4 tbsp butter
- olive oil, to drizzle the lobster
- salt, diamond crystal or flaky sea salt, to taste
- lemon wedge, optional
Garlic Butter Sauce
- 4 tbsp high quality butter
- 3 garlic cloves, minced
- 1 bay leaf
Equipment
- 1 small saute pan
- 1 grill
- 1 cutting board
- 1 knife
Instructions
- Start a charcoal grill according to the type of charcoal.
- Prepare the lobster: We used the knife method: placing the spiny lobster belly-down, we located the cross on the head and quickly inserted a sharp knife blade through the middle of the carapace, splitting the head in one swift motion.
Once dispatched, we split the lobster in half lengthwise keeping the bottom shell marginally intact for easier grilling. The lobster cavity is cleaned of any innards, and we are left with a beautifully split spiny lobster for the grill.- Optional: insert a metal rod into the lobster meat. This will prevent curling and lend to more even cooking.
Season the lobster meat with a pinch or two of salt, drizzle olive oil, and place 1-2 tbsp of butter on each half.
Once the coals are hot, place the lobster on the grill shell side down.
Let the lobster cook for 15 minutes, repositioning the lobster to hotter or colder areas of the grill as it cooks. The meat will turn opaque (cloudy white).
After the lobster is cooked through, remove the lobster to a cutting board.
Garlic Butter Sauce
- In a saute pan melt 4 tbsp of butter over medium heat.
Once melted add the garlic and bay leaf.- Let cook for 5 minutes, lowering the heat if necessary so that the butter and garlic do not brown.
Serving
- Take one half of the lobster and place it on a plate with your side dish.
Spoon or pour over half of the butter sauce on the lobster half.- Repeat with the other lobster half and serve with a lemon wedge (optional).
