Moroccan · Seafood
Grilled Lobster, Agadir Style
Agadir's Atlantic waters supply the lobster that local grill restaurants split and char simply over hot coals, brushed with a garlicky, spiced butter that lets the sweet, briny meat speak for itself.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 2
- Level
- Medium
Ingredients
- 2 whole lobsters, halved lengthways
- 80 g butter, melted
- 3 garlic cloves, crushed
- Small bunch coriander and parsley, finely chopped
- 1 tsp paprika and a pinch of cayenne
- Juice of 1 lemon
- Salt and pepper
Method
- 1
Prep the lobster
Have the lobsters halved lengthways, cleaning out the head sac but leaving the tomalley if you like its flavour.
- 2
Make the basting butter
Melt the butter with the garlic, herbs, paprika, cayenne, half the lemon juice, salt and pepper.
- 3
Baste
Brush the lobster flesh generously with the spiced butter.
- 4
Grill
Grill flesh-side down first over hot coals for 4–5 minutes, then turn shell-side down, baste again, and cook a further 5–6 minutes until the flesh is opaque and just cooked through.
- 5
Finish
Brush with any remaining butter and the rest of the lemon juice.
- 6
Serve
Serve immediately with extra lemon wedges and bread.
Chef's tips
- Don't overcook the lobster — pull it as soon as the flesh turns opaque, since it toughens quickly with extra time on the grill.
- Baste generously and often; the butter both flavours the meat and keeps it from drying out over direct heat.
- A very hot, well-oiled grill grate prevents the delicate flesh from sticking and tearing.
Frequently asked questions
Can this be cooked without a lobster already split?
Ask your fishmonger to split it for you, or use kitchen shears to cut carefully through the shell lengthways from head to tail.
What can I serve alongside grilled lobster?
Simple sides work best — grilled vegetables, a squeeze of lemon, and good bread to mop up the buttery juices.