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Grilled Caribbean Lobster

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Grilled Caribbean Lobster
2009-05-22 Main Dish
5 48

This lobster dinner gets its Caribbean flair from the grand Marnier infused butter. The grilled bananas are also a great touch.

  • Servings: 4


4× 1½-2 lb Florida Lobsters or Crayfish
Lobster Sauce:
8 Tbsp Butter, cut into pieces
8 Basil Leaves, chopped
4 Large Garlic Cloves, peeled and halved
3 Tbsp Grand Marnier
Freshly Ground Black Pepper, to taste
Grilled Bananas:
4 Firm Ripe Bananas, ends and peels removed and cut in half lengthwise
5 Tbsp Grand Marnier
2 Tbsp Butter, melted
Freshly Ground Black Pepper, to taste


In a food processor, combine lobster sauce ingredients until smooth then set aside. Cut lengthwise through the underside of lobsters. Gently snap lobsters apart, so flesh is separated. Remove black sack between head and tail then discard. Spread butter mixture evenly over the underside of lobster tail meat. Place on barbecue, or grill, shell side down, and grill 2 minutes. Turn and grill 2 more minutes, or until flesh is completely white. Baste with butter during cooking. Serve hot but do not overcook.

Grilled Bananas:

Dip sliced bananas in orange juice 10-15 minutes prior to grilling. Brush banana slices with melted butter and place, butter side down, on hottest part of grill. Be ready to remove bananas with a spatula, they cook in just 1 minute. Serve on top of lobster halves. Garnish with basil sprigs.