Garlic-Butter Spiny Lobster
Sweet spiny lobster gently cooked and finished with buttery garlic, fresh parsley, and lime. It is simple, rich, and true to the kind of seafood cooking found across the Cayman Islands.
Prep
20m
Cook
15m
Serves
4
Regional versions
Compare how this dish changes by country.
- Bermuda
- St. Kitts & Nevis
- Cayman Islands
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 800gSpiny Lobster (split in half lengthwise)
- 120gUnsalted Butter
- 12gGarlic (crushed)
- 6gScotch Bonnet Chili (finely chopped)
- 20mlLime Juice
- 15gFresh Parsley (finely chopped)
- 4gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the spiny lobster dry and season the cut sides lightly with the salt and black pepper.
- 02
Melt the unsalted butter in a wide pan over low heat and keep it below a simmer, about 85°C (185°F).
- 03
Add the garlic and scotch bonnet chili and cook gently until fragrant, without letting the garlic brown.
- 04
Place the spiny lobster cut-side down in the pan and cook gently, spooning the butter over the meat, until it is opaque, just firm, and reaches 63°C (145°F).
- 05
Finish with the lime juice and fresh parsley, then serve immediately with the hot garlic butter.
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