Grilled Lobster with Plantain and Charred Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Grilled lobster with plantain and charred lime butter comes together in just 45 minutes and tastes like you've been cooking all day. The sweet, tender plantains are a perfect complement to succulent lobster, while the garlic and lime butter brings everything together beautifully. Plus, lobster is packed with selenium, which supports heart health and metabolism. This recipe is simple enough for a weeknight dinner but elegant enough to serve at your next gathering.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, split lengthwise)
- 2plantains(ripe but firm, peeled and sliced lengthwise into 1/4-inch planks)
- 6 tablespoonsunsalted butter
- 3fresh limes(zested and halved)
- 237 mlfresh cilantro(finely chopped)
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking.
Tip: A well-oiled grill prevents the delicate lobster flesh from adhering to the grates.
- 2
Pat the lobster tails dry with paper towels. Brush the flesh side with 1 tablespoon of olive oil and season generously with sea salt, black pepper, and smoked paprika.
Tip: Drying the lobster ensures better browning and prevents steaming on the grill.
- 3
Lightly coat the plantain slices with remaining olive oil on both sides, then season with salt and pepper. Arrange them on the grill in a single layer.
Tip: Plantains release moisture, so don't overcrowd the grill to ensure proper caramelization.
- 4
Grill the plantain slices for 4-5 minutes per side until golden brown and caramelized. Transfer to a warm plate and set aside.
Tip: Look for dark caramel spots on the plantains—this indicates proper caramelization and sweetness development.
- 5
Place the lobster tails flesh-side down on the grill. Cook for 5-6 minutes, then flip carefully and cook the shell side for another 3-4 minutes until the meat is opaque and firm.
Tip: Don't move the lobster around too much; let it develop a nice crust before flipping.
- 6
Char the lime halves cut-side down on the grill for 2 minutes until caramelized. Squeeze the juice into a small bowl.
Tip: Charring the limes mellows the acidity and adds a subtle smoky sweetness to the butter sauce.
- 7
In a small saucepan over low heat, melt the butter and add the minced garlic, lime zest, cilantro, and red pepper flakes. Stir in the charred lime juice and warm through for 1-2 minutes.
Tip: Keep the butter sauce warm but not bubbling to preserve the bright cilantro flavor.
- 8
Arrange the grilled plantain slices on serving plates, top with a lobster tail, and drizzle the charred lime butter over the lobster meat. Serve immediately with extra lime wedges.
Tip: Serve immediately while the lobster and plantains are still warm for the best texture and flavor.
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