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Nutrition Facts
Serving Size 249 g
(Approx. 2 Servings)
Amount Per Serving
Calories 610 Calories From Fat 480
% Daily Value*
Total Fat 54 g 83%
Saturated Fat 30 g 150%
Trans Fat 2.0 g
Cholesterol 325 mg 108%
Sodium 1640 mg 68%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 27 g
Vitamin A 35% Iron 4%
Vitamin C 70% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Lobster with Chili Butter

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
2  People


Recipe makes 2 Servings

3 Lb live lobsters
1 Tbsp extra virgin olive oil
1 Tsp kosher salt
1 Tsp black pepper
4 Oz unsalted butter
1 Tbsp fresh garlic, minced
1/4 cup(s) Fresno chili peppers, finely chopped
1 1/2 Tbsp lemon, juiced
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Bring a large pot of water to a rapid boil (pot must be large enough to hold two 1.5 lb. lobsters).
Preheat grill to medium-high (350ºF - 400ºF).
Place live lobsters in freezer 10 minutes before cooking them.
Plunge lobsters in boiling water, cover and cook 5 minutes. Immediately remove to an ice bath for 2 minutes. Split cooled lobsters in half.
Drizzle with olive oil, and season with kosher salt and pepper. Grill, shell side down, about 5 - 7 minutes or until meat is fully opaque and juices are bubbling.
Meanwhile, melt 1 stick (4 oz.) butter in a small saucepan until bubbly.
Add garlic and chili peppers. Stir-fry until peppers are just soft and garlic is translucent. Whisk in lemon juice and season with salt and pepper to taste.
When lobsters are fully cooked, drizzle about 2 tablespoons chili butter over each lobster tail and remove from heat to rest.
Crack claws and remove lobster meat to serve with a side of the melted chili butter.


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