Grilled Coconut Lobster Recipe- Australian Special
Grilled Coconut Lobster is a tropical seafood delight that combines the rich, buttery texture of lobster with the sweet, nutty flavors of coconut. Marinated in a fragrant coconut-based sauce infused with garlic, fresh ginger, lime juice, and a hint of red pepper flakes, this dish is flame-grilled to smoky perfection. The tender lobster meat, kissed with char and basted in creamy coconut milk, delivers a luxurious and bold flavor. Ideal for summer cookouts, beach-side dinners, or any special occasion when you want something show-stopping, this recipe brings together exotic flair, seafood elegance, and mouthwatering aromatics in every bite.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
For the Lobster:
- 2 lobster tails (split in half lengthwise)
- 1 tablespoon olive oil (for grilling)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
For the Coconut Marinade:
- 1/2 cup coconut milk (full fat)
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey (or brown sugar)
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1 tablespoon chopped cilantro (for garnish)
For Serving:
- Lime wedges
- Extra chopped cilantro
- Steamed rice or grilled vegetables
Prepare the Coconut Marinade:
In a small bowl, whisk together coconut milk, lime juice, garlic, ginger, honey, and red pepper flakes.
Set aside half of the marinade for basting while grilling.
Marinate the Lobster:
Brush the lobster tails with the remaining coconut marinade, ensuring they are well coated.
Let them marinate for about 10 minutes.
Grill the Lobster:
Preheat the grill to medium-high heat and lightly grease the grates with olive oil.
Place the lobster tails flesh-side down on the grill and cook for 3-4 minutes.
Flip the lobsters shell-side down and baste with the reserved marinade. Cook for another 4-5 minutes until the meat is opaque and slightly charred.
Serve:
Transfer the grilled lobster to a serving plate.
Garnish with extra chopped cilantro and serve with lime wedges.
Enjoy with steamed rice or grilled vegetables for a complete meal.
Recipe Notes:
Lobster Quality & Preparation: Use fresh lobster tails if possible; if frozen, thaw thoroughly. Split lengthwise for even grilling and easy basting.
Marinade Time: Don’t marinate too long—lime juice can start to “cook” the lobster flesh. Around 10 minutes is enough for flavor without affecting texture.
Grill vs Broil: If you don’t have a grill, broiling in the oven with the same marinade gives similar results; watch closely for browning.
Char & Basting Tips: Preheat grill well and oil the grates to prevent sticking. Baste with reserved marinade during grilling to build flavor and moisture.
Serving Suggestions: Serve with lime wedges, extra cilantro for garnish, and sides such as steamed rice, grilled vegetables, or a light tropical salsa to complement the creamy coconut profile.
