Grilled Lobster- Cuban Style! - Chef’s Day Off

Ingredients

• 4Cuban lobsters
• Al gustoLemons
• 454 g (1 lb)Salted butter
• 3 clovesGarlic
• 80 ml (⅓ cup)Gin

Instructions

1. 1

   Prepare the butter

   Melt 454 g of salted butter with 80 ml of gin and 3 grated garlic cloves. Warm the mixture in a pot on the barbecue, then inject it into the lemons.

2. 2

   Halve the lobsters

   Cut all 4 lobsters in half lengthways.

3. 3

   Grill the lobster

   Brush the lobster with the melted butter mixture as it grills. Cook until the internal temperature reaches 150°F (about 66°C), then remove from the heat.

4. 4

   Serve with lemons

   Make holes in the lemons and put them on the dinner plate with the lobster. Squeeze the barbecue-grilled lemons, filled with butter, garlic and gin, over the lobster and serve.

What is Cuban-style grilled lobster?

This is a barbecue preparation of lobster rather than a claim to a single traditional Cuban recipe: the lobsters are grilled and finished with garlic butter, gin and lemon. The title gives it a Cuban-style, celebratory feel, while the method focuses on the seafood and its sauce.

The approach works because the butter mixture is used both during cooking and at the table. Grilled lemons provide a warm, tangy counterpoint to the rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 30g protein, 3g carbs, 96g fat.

The butter supplies most of the energy and fat, while lobster is the main source of protein; the lemons and garlic contribute relatively little. Balance the plate with vegetables or salad, and spoon over only as much of the buttery mixture as you want.

The butter and garlic mixture

Butter base: melt the salted butter gently with the gin and grated garlic so the ingredients combine without scorching. Keep the pot on the barbecue as directed, and take care when handling hot butter.

Garlic: grating it helps distribute its flavour throughout the melted mixture. Brush the lobster with the mixture while it grills, as well as using it to fill the lemons.

Preparing the lemons

Lemon prep: the recipe calls for injecting the butter mixture into the lemons, then making holes in them for serving. Handle them carefully, as the filling will be hot.

At the table: squeeze the grilled lemons over the lobster so their juice mingles with the buttery garlic and gin mixture.

Grilling lobster halves

Cutting: halve each lobster lengthways before grilling, as specified, so the meat is exposed to the heat and can be brushed with the butter mixture.

Doneness: the method gives an internal temperature of 150°F (about 66°C). Check the thickest part of the lobster meat with a thermometer and remove the lobster from the heat when it reaches that temperature.

Managing the heat

Butter pot: keep the pot over steady barbecue heat and avoid letting the butter mixture boil or catch on the bottom. If the grill is very hot, move the pot to a cooler area while you brush the lobster.

Grilling time: no total cooking time is provided, so use the stated internal temperature rather than relying on a guessed number of minutes.

Serving the lobster

Serve the lobster with the grilled lemons on the same plate, as the method directs. A simple green salad or grilled vegetables can round out the meal without competing with the buttery sauce.

Have bread or another plain side available for soaking up the lemon-butter juices, if you like.

Recipe notes & tips

• Grate the garlic before starting to grill so it is ready to stir into the butter.
• Melt the butter gently and keep it warm rather than letting it brown.
• Brush the lobster as it grills so the surface is coated with the butter mixture.
• Use a thermometer to check the thickest part of the lobster meat.
• Take care when injecting or squeezing the hot lemon and butter mixture.
• Serve the lemons alongside the lobster so everyone can add more at the table.

Variations

• Extra lemon: serve additional lemon wedges for a brighter finish.
• Herb butter: stir chopped parsley into the melted butter for a fresh herbal note.
• Chilli butter: add a little chilli to the butter mixture for gentle heat.
• Garlic-forward: add more grated garlic if you prefer a stronger garlic flavour.
• No gin: leave out the gin and melt the garlic with the butter for a simpler sauce.

Common mistakes to avoid

• Scorching the butter: keep it over moderate heat and move the pot away from the hottest part of the grill.
• Guessing doneness: check the thickest part of the meat with a thermometer and follow the recipe's 150°F (about 66°C) target.
• Skipping the brushing: coat the lobster with the butter mixture while it grills, as directed.
• Handling hot filling carelessly: use caution when injecting or squeezing the lemons, since the butter mixture can burn.
• Overlooking the lemon: serve the grilled lemons with the lobster so their juice can be squeezed over the meat.

How to store

Refrigerate leftover lobster and butter mixture separately in covered containers and use within 2 days. Reheat the lobster gently until hot throughout, taking care not to overcook it; warm the butter mixture over low heat.

Frequently asked questions