Barbecued Lobster with Red Pepper and Lime Butter

This recipe needs


  • 4 Clearwater Lobsters
  • 1 Red bell pepper, roasted, peeled and seeded
  • 2 tbsp Oil
  • 1 cup Butter, softened
  • 2 Limes, juice and zest
  • Salt and pepper, to taste
  • Pinch Cayenne pepper
  • 2 cloves Garlic, chopped
  • 1 Lemon, juiced
  • ¼ cup Fresh chives and coriander, chopped
  • Ground black pepper, coarse
  • Lemon wedges as garnish
  • 40g Butter
  • ¼ cup Cream


  1. Bring large pot of salted water to a boil; plunge in lobsters for 4-6 minutes to blanch. Remove and cool lobsters until you can handle them. Cut in half, lengthwise, remove viscera, and crack claws.
  2. Preheat oven to 425oF. Brush red pepper with oil, place on a baking sheet and roast for 15 minutes, turning several times.
  3. Remove from oven and cool. Carefully peel off pepper skin, remove seeds and chop pepper.
  4. Place softened butter, red pepper, zest and juice from limes in a blender and process until smooth.
  5. Season with salt, pepper and cayenne. Set aside at room temperature.
  6. Prepare marinade by combining olive oil, garlic, lemon juice, chives, coriander and black pepper.
  7. Rub thoroughly over lobster and let stand 20 minutes. Barbecue lobster flesh-side down on a hot grill until golden.
  8. Turn, brush flesh with red pepper butter and cook, shell side down for another 6-8 minutes.
  9. Allow the lobster to rest on warm plates, top remaining red pepper butter.