Garlic Butter Lobster Jamaican Style | Whole Lobster Stovetop

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeño provides heat with a milder flavor.

coconut milk

💰Cheaper: heavy cream

Heavy cream adds richness but is less tropical.

white wine

💰Cheaper: chicken broth

Chicken broth adds depth without alcohol.

Thaw the frozen lobster in the fridge overnight; do not leave it at room temperature.

Cut the lobster in half lengthwise, piercing the tail and cutting all the way down.

Remove the lobster eggs and intestinal vein; rinse the lobster.

Season the lobster flesh with half of the seasoning mixture and set aside.

In a pan, melt a generous amount of butter over low to medium heat.

Add minced onions, garlic, thyme, and sliced scotch bonnet pepper to the butter and sauté.

Add raw shrimp to the pan and season with the remaining seasoning mixture; flip the shrimp after a few seconds.

Pour in seafood broth and lemon juice, stirring to combine.

Place the halved lobster flesh side down in the pan, basting with the liquid.

If using a larger lobster, increase the amount of broth and butter accordingly.

Cover the pan to allow steam to heat the lobster, or continue basting if it's small.

Flip the lobster over and baste with more liquid as needed until heated through.

Serve the lobster flesh side up or with the head upright for presentation, drizzling pan juices over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens