Ingredients
Scale
- 2 whole live lobsters (about 1 ½ pounds each), or 4 lobster tails if preferred
- 3 tablespoons unsalted butter, melted
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Lemon wedges, to serve
Substitution suggestions: If you can’t find live lobsters, frozen lobster tails work just as well. For a milder spice, reduce cayenne pepper or swap smoked paprika for sweet paprika. Butter can be replaced with ghee or a quality vegetable oil for a dairy-free option.
Instructions
- Start by bringing a large pot of salted water to a rolling boil. If using whole lobsters, plunge them headfirst into the boiling water and cook for 8-10 minutes until bright red and cooked through. For lobster tails, boil for 5-6 minutes or until the shell turns bright red and the meat is opaque. Drain and set aside to cool slightly.
- While the lobster cools, prepare the Cajun spice mix. In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper. I often find myself tweaking this blend like my mum tinkered with her spice cakes — a pinch more here, a dash less there — until it feels just right.
- Carefully split the lobster shells lengthwise using kitchen shears or a sharp knife. Remove the meat in one piece if possible, then pat dry with paper towels.
- Brush the lobster meat generously with olive oil and lemon juice, then sprinkle the Cajun seasoning evenly over each piece. Don’t be shy — seasoning is where the magic happens.
- Preheat your grill or a heavy-bottomed skillet over medium-high heat. If grilling, place lobster shell-side down first, cooking for about 2-3 minutes, then flip and cook meat-side down for another 2 minutes. If using a skillet, sear the lobster meat for 2-3 minutes per side until you see a beautiful char forming.
- Once cooked, remove the lobster from heat and drizzle melted butter over the top. I like to do this just before serving — it’s the little finishing touch that brings everything together, much like a final sprinkle of cinnamon on a crumble.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side. The bright citrus cuts through the spice, balancing each bite perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
