Spiny Lobster with Lemon Butter Two Ways

Posted on March 4, 2026 by Local Fish

Less is more when it comes to featuring just-caught spiny lobster. With a delicate texture and sweet flavor, this local delicacy is best prepared simply with very little adornment. Lobsters can be split, tailed, or butterflied, broiled, baked or grilled, and finished with just a touch of lemon butter. Take care not to overcook them and you’ll be in for a treat. 

Ready in 20 minutes

Serves 2 

2 fresh live local lobsters

½ cup (1 stick) unsalted butter 

2 lemons

Salt 

SPLIT AND BROILED

STEP 1 Set broiler to high. Place a cutting board over a damp towel to prevent slipping. Set lobster belly-down. Insert a sharp knife between the eyes and press down firmly to split the head, then continue cutting straight through the body and tail to halve. Use shears if needed. Rinse the cavity under cold water and remove the digestive tract. Repeat.

STEP 2 Melt butter and stir in juice of 1 lemon. Spoon half over the meat. Broil 5–7 minutes, just until opaque and barely firm. Finish with remaining lemon butter, fresh lemon, and salt. Serve immediately.

TAILED, BUTTERFLIED, AND GRILLED

STEP 1 Twist off the heads using two towels for grip. Reserve heads for stock if desired.

STEP 2 Cut straight down the center of the top shell with kitchen shears, stopping before the tail fan. Do not cut the bottom shell. Loosen the meat from the shell, keeping it attached at the base. Lift it out gently, then rest it on top of the shell for that classic elevated “sit-up” presentation. Remove the digestive tract if visible.
STEP 3 Heat grill to medium-high. Brush meat with lemon butter and season with salt. Grill shell-side down, lid closed, 5–7 minutes until opaque and just firm. Finish with more lemon butter, fresh lemon, and a sprinkle of salt.