Spiny Lobster with Creole Sauce

French West Indies

Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

My wife and I first tasted this dish on our honeymoon in Saint Barthélemy in 1990. The place was a tiny beach restaurant called the Marigot Bay Club, run by a fisherman friend named Michel Ledée. The lobster had emerged from the water about an hour before we ate it. To enjoy it any fresher, we’d have had to have dined in bathing suits!

Michel’s Creole sauce has complex layers of flavor: the bass tones of garlic and scallions, the brassy notes of thyme and lime juice, and the shrill