Barbecued Lobster

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Put this on the menu and everyone will want to come to your barbecue! You can’t beat the smoky sweet flavours you get from cooking lobster over charcoal, and it’s super quick and easy. Keep an eye on it though, as you don’t want the lobster to overcook. We serve this with a nice crispy salad and chunky bread.


  • 2 cooked lobster, submerged into cold water straight after cooking
  • 100 g salted butter, softened
  • a few


Halve and dissect your cooked lobster as per the instructions. Get your barbecue good and hot.

In a bowl, beat the butter with the parsley, chives, dill and lemon juice and season. Add the meat from the lobster legs/claws to the half shell (we always put it into the head of the lobster), then divide the butter into four portions and smear it over your