Langosta al Carbon

Barbecued Lobster

Preparation info

  • Difficulty


  • 2


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Lobster has been all my daughters’ favorite food. I can remember as if it were yesterday when Isabella was a little girl in the Islas del Rosario, where she would carry the live animals by their “whiskers” to have them cooked and eaten as fast as they were caught. They are normally trapped in wire mesh boxes or cages that are dropped and kept on the surface of the ocean floor. Every day, lobsters would be brought in to cook and eat fresh.


  • 1 onion, halved
  • 1 carrot, halved
  • 5 sprigs cilantro
  • 1 whole scallion
  • 4 bay leaves
  • 1 teaspoon whole peppercorns
  • 2 whole live lobsters (size depends on your appetite)
  • 4 tablespoons butter
  • 2 teaspoons mashed garlic
  • 2 teaspoons minced parsley
  • ¾ teaspoon prepared mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Patacones, for serving
  • White or brown coconut rice, for serving
  • Tomato and onion salad, for serving


  1. In a large pot put 4 quarts of water, the onion, carrot, cilantro, scallion, bay leaves, and peppercorns. Bring to a boil, cover and simmer for 15 minutes.
  2. Add the live lobsters and cook until they turn red, about 8 minutes.
  3. Remove them from the pot, cut in half lengthwise from head to tail, and discard the green tomalley and liver.
  4. In a small saucepan place the butter, garlic, parsley, mustard, salt, and pepper and cook over low heat for 2 minutes.
  5. Brush this mixture over the lobster meat and head, and cook cut-side down over hot coals until golden brown.
  6. Serve with patacones, white or brown coconut rice, and tomato and onion salad.