16 Oz Broiled Half Lobster Recipe

If using live lobster

Humanely kill and partially cook: Bring a large pot of water to a rolling boil and add 1 tbs coarse salt. Plunge the live lobster into the boiling water for 2 minutes to blanch (this makes handling and splitting easier). Remove and let cool slightly until safe to handle.

If using fully cooked lobster

Skip blanching. Thaw completely if frozen and gently rinse under cold water to remove any ice crystals. Pat dry with paper towels.

Place the lobster on a stable cutting board, belly-side down. Using a heavy chef's knife or kitchen shears, cut lengthwise through the top shell from the head toward the tail to split the lobster in half. Expose the meat but leave it attached to the shell. Remove the intestinal vein (the dark digestive tract) and the sac (tomalley) if present and discard.

In a small saucepan over low heat, melt the unsalted butter until just melted. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned.

Remove from heat and whisk in the lemon juice, chopped parsley, paprika, salt, and black pepper. Reserve about 1 tbs of the garlic butter for serving and keep the rest warm for basting.

Position an oven rack about 6 inches (15 cm) from the broiler element. Preheat the broiler on high for at least 5 minutes.

Arrange the lobster halves, meat-side up, on a lightly oiled broiler pan or sheet pan lined with foil. Brush the exposed lobster meat generously with the warm basting butter (reserve the 1 tbs for serving). Sprinkle a light dusting of paprika over the meat for color.

Broil the lobster 3–6 minutes, watching closely: you want the meat to be opaque, just cooked through, and to develop light golden-brown spots. Cooking time depends on initial lobster temperature and thickness; do not overcook or the meat will toughen. For previously cooked lobster being reheated under the broiler, 2–3 minutes to warm and brown is sufficient.

About 30 seconds before removing from the broiler, baste once more with the reserved warm butter to add shine and flavor.

Remove from the oven and let rest 1–2 minutes. Transfer lobster to a serving plate, spoon the reserved butter over the meat, sprinkle with additional chopped parsley or chives if using, and serve with lemon wedges and extra melted butter for dipping.

Serve immediately while hot with lemon wedges and extra melted butter. Pair with simple sides such as steamed vegetables, roasted potatoes, or a light salad.