Recipe courtesy of Allyson Thurber

Herb-grilled Spiny Pacific Lobster

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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Four 1 1/2-pound spiny lobsters

4 tablespoons olive oil

4 tablespoons chopped fresh garlic

4 ounces chopped fresh herbs of your choice (we like to use Italian parsley, basil, thyme, tarragon and a bit of rosemary)

Kosher salt

Freshly ground black pepper

1 stick (1/4-pound) butter, cut in 8 pieces

1 cup clarified butter

4 tablespoons fresh lemon juice

8 lemon wedges


  1. Preheat oven to 450 degrees F. Preheat the grill to high.
  2. Split lobsters; butterfly from the top and remove intestines. Rinse head area in cold water to remove any waste matter.
  3. In a small bowl, combine 2 tablespoons olive oil, and all of the garlic and chopped herbs. Set aside.
  4. Brush lobsters lightly with remaining oil and grill for approximately 5 minutes, meaty side down. Turn halfway through for grill marking and even cooking. Remove lobsters from grill, and place on a sheet pan, meaty side up. Coat with the herb and garlic mixture and season with salt and pepper. Place 2 pieces of butter on each lobster tail and put in the oven for approximately 10 minutes.
  5. In a small bowl, mix the clarified butter mixed with the lemon juice. Drizzle over lobster as a sauce. Garnish with lemon wedges.