📝 About This Recipe
Transport your senses to the turquoise shores of the West Indies with this succulent Caribbean spiny lobster, known locally as Langouste. Unlike its cold-water cousins, the Langouste offers a firm, sweet meat that perfectly absorbs the smoky char of the grill and the vibrant heat of island spices. Drenched in a silky lime and habanero-infused butter, this dish is the ultimate celebration of coastal luxury and tropical flair.
🥗 Ingredients
Main Ingredients
- 2 pieces Whole Langouste (Caribbean Spiny Lobster) (approx. 1.5 lbs each, thawed if frozen)
- 2 tablespoons Olive Oil (for brushing)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
Island Spice Rub
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Thyme (rubbed between palms)
- 1/4 teaspoon Allspice (ground)
Zesty Lime-Habanero Butter
- 1/2 cup Unsalted Butter (high quality, softened)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 tablespoon Lime Zest (finely grated)
- 1/2 piece Habanero Pepper (seeded and minced extremely fine)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 2 cloves Garlic (minced into a paste)
For Garnish
- 4 pieces Lime Wedges
- 1 sprig Fresh Parsley (for color)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
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2
Prepare the Langouste: Lay the lobster on a sturdy cutting board. Using a heavy chef's knife, split the lobster in half lengthwise from the head down to the tail.
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3
Remove the intestinal vein running through the tail and the small grit sac located near the head. Rinse the cavity briefly under cold water and pat the meat very dry with paper towels.
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4
In a small bowl, combine the smoked paprika, garlic powder, dried thyme, allspice, salt, and pepper to create the spice rub.
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5
Brush the lobster meat generously with olive oil, then sprinkle the spice rub evenly over the exposed flesh.
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6
Make the flavored butter: In a small saucepan over low heat, melt the butter. Add the minced garlic and habanero, simmering for 1-2 minutes until fragrant but not browned.
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7
Remove the butter from heat and stir in the lime juice, lime zest, and chopped cilantro. Set aside half of this mixture for serving and keep the other half for basting.
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8
Place the Langouste halves on the grill, flesh-side down. Grill undisturbed for about 5-6 minutes until the meat has distinct char marks and begins to firm up.
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9
Carefully flip the lobsters over so they are shell-side down. The shell will act as a bowl, cradling the juices.
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10
Generously spoon the basting portion of the lime-habanero butter over the grilled meat.
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11
Close the grill lid and cook for another 4-6 minutes. The Langouste is done when the meat is opaque throughout and the shells have turned a vibrant orange-red.
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12
Remove from the grill and let rest for 2 minutes to allow the juices to redistribute.
💡 Chef's Tips
Always use a sharp knife to split the Langouste in one clean motion to avoid splintering the shell. If you are sensitive to heat, replace the habanero with a scotch bonnet for fruitiness or a jalapeño for a milder kick. Do not overcook the lobster; the meat should be succulent and slightly springy, not rubbery—internal temp should hit 140°F (60°C). Patting the meat dry before oiling is the secret to getting those beautiful, professional-looking grill marks. If grilling indoors, a cast-iron grill pan works beautifully, though you will miss the authentic smoky charcoal flavor.
🍽️ Serving Suggestions
Serve alongside a mound of traditional Caribbean peas and rice to soak up the extra lime butter. A side of grilled plantains adds a lovely caramelized sweetness that balances the habanero heat. Pair with a crisp, ice-cold Caribbean lager or a refreshing Rum Punch with plenty of nutmeg. A simple avocado and tomato salad with a light vinaigrette provides a refreshing contrast to the rich lobster meat.