Moroccan · Main course
Dakhla Grilled Lobster with Cumin Butter
The rich Atlantic waters off Dakhla yield fine spiny lobster, grilled at its simplest — split, brushed with a garlicky cumin-and-coriander butter and charred over coals until the sweet flesh is just set. A little lemon and a dish of the spiced butter are all it needs, a luxurious taste of the southern coast.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Ingredients
- 2 lobsters, about 600 g each
- 100 g butter, softened
- 4 garlic cloves, crushed
- 1 tsp ground cumin and 1/2 tsp paprika
- 1 small bunch coriander, finely chopped
- Juice of 1 lemon
- Salt and lemon wedges to serve
Method
- 1
Make the cumin butter
Beat the softened butter with the garlic, cumin, paprika, coriander, lemon juice and salt.
- 2
Prepare the lobster
Split the lobsters lengthways and clean out the head sac, keeping the flesh in the shell.
- 3
Butter
Brush the cut flesh generously with the cumin butter.
- 4
Grill
Grill the lobster shell-side down first over medium coals, then flesh-side to finish, basting, for about 10–12 minutes until the flesh is opaque.
- 5
Serve
Serve with the extra spiced butter for dipping and lemon wedges.
Chef's tips
- Grill shell-side down first to protect the flesh, then only briefly flesh-side to finish.
- Baste with the cumin butter as it cooks so the lobster stays moist and takes on the spice.
- Don't overcook — lobster turns rubbery fast, so pull it the moment the flesh is opaque.
Frequently asked questions
How do I humanely prepare live lobster?
Chill it in the freezer for 20–30 minutes to sedate it, then split swiftly through the head with a heavy sharp knife before grilling.
Can I use lobster tails?
Yes; split tails brushed with the cumin butter and grilled flesh-side up are an easier option and cook in just a few minutes.