Grilled Lobster Masala

"It’s always tempting to lean on the French combination of butter and tarragon when it comes to lobster. Perhaps it’s about not messing with a classic, or a reluctance to experiment with expensive ingredients, but give this a try next time you get the chance."

This recipe is from The DIY BBQ Cookbook by James Whetlor (Quadrille, £20), Photography by Sam Folan


  • 2 live lobster (approx. 400–600g)

For the butter

  • 50g tablespoons ghee or butter, softened
  • 4 tablespoons finely chopped coriander
  • 2 teaspoons Kashmiri chilli powder
  • 4 garlic cloves, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper

For the sauce

To serve

  • Naan or chapati
  • Rice


  1. Preheat the BBQ to a high heat. In a bowl, combine all the butter ingredients and set aside.
  2. For the sauce, heat half the oil in a frying pan (skillet) over the BBQ and cook the chilli, onion, garlic and ginger for 5 minutes until soft. Add the ground spices and cool for 30 seconds, then add the tomatoes with 300ml/1 ¼ cups water and cook for 10–15 minutes until rich and thick. Allow to cool a little, then blend in a food processor until smooth.
  3. Fry the cinnamon, cardamom and cloves in the remaining oil for 1–2 minutes, then pour in the sauce and simmer gently for 5 minutes. Check the seasoning and set aside.
  4. Using a cleaver, split the lobsters in half lengthways through the head and tail. Scoop out and discard the sack behind the head, then break off the claws and gently crack them.
  5. Place the lobster halves, flesh-side down, with the claws over the hottest part of the grill for 2–3 minutes; cook until slightly charred. Using tongs, flip the lobster over and, using a spoon, spread half the reserved butter over the flesh; continue grilling for 1–3 minutes until the lobster meat is tender.
  6. Stir the remaining butter into the sauce and divide between plates. Top with the lobster, flesh-side up. Serve with naan or chapati and rice.
© Speciality Cooking Supplies Limited 2024

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