Grilled Whole Lobster with Curry Butter Recipe

1. Make the curried butter first. In a saucepan over low heat, combine the turmeric, coriander, cumin, ginger, garlic, cinnamon, and pepper with the oil. Cook until the baste thickens and comes to a bubble.
2. Place the butter into a food processor or blender, pour over the hot spices, squeeze in some lime juice. Blend. Taste and season with salt, pulsing mix. Set aside.
3. Preheat your grill to 400°F (205°C). Prepare to use indirect heat by igniting 1 to 2 burners and leaving the others off, creating a hot and cold zone.
4. To prepare the lobster, take a sharp knife and place the tip just behind the lobster’s eyes. Swiftly cut downwards and split the head in half. This causes instantaneous death and is painless. Split the rest of the lobster in half down the back and tail side.
5. Rinse the head-end of the lobster under cold running water, avoiding soaking or submerging the tail, to remove the internal organs and tomalley.
6. Brush or drizzle the lobster with your choice of neutral oil then grill, meat side down, for 2 to 3 minutes. Flip the lobster and spoon over the curried butter. Cook for another 3 to 5 minutes, until an internal temperature of 135°F (57°C). If the butter is causing flareups, you can move the lobster to the cool side of the grill to finish.
7. Serve this meal with your favorite seasonal sides, baby potatoes, and garnished with lime and cilantro. Pair this dish with a fruity and unoaked chardonnay or if you would prefer a beer, consider a wheat beer or hefeweizen with your meal.

Tips & Tricks for Preparing Lobster:

• Consider wearing gloves when handling lobster, some of those spines are sharp.
• When you use the knife technique instead of boiling alive, the nervous system of the lobster may still be active. The lobster is no longer living, however, the signals received through the other ganglia throughout the body will continue movement.
• Try not to soak or submerge the tail meat of lobster in water as it will absorb and become soggy.
• Tomalley is the internal organs of the lobster and are surprisingly delicious. While it is said not to eat them as they filter contaminants from the water, it is safe to consume 1 whole lobster’s worth of tomalley per day without negative health impacts.

Get ready to fire up the grill and dive into this Grilled Whole Lobster with Curry Butter! This dish promises a burst of flavors that will make your taste buds dance with joy. So, grab a whole lobster, mix up that curry butter, and let’s turn tonight into an unforgettable BBQ feast! What is your favorite way to serve lobster? Share your barbecue crustacean recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!