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Broiled Half Lobster with Compound Butter

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Broiled Half Lobster with Compound Butter

Broiled Half Lobster with Compound Butter:

Add a touch of sophistication to your holiday celebrations with Broiled Atlantic  Lobster, featuring a delectable gorgeous Compound Butter. Perfectly split lobster tails are adorned with this exquisite compound butter, creating a dish that's both visually stunning and irresistibly flavourful. 


  • lobster split tails

  • Shallot, white wine, lime, and chive compound butter (prepared as below)

Compound Method:

Prepare the Lobster: Defrost the Lobster for 24 hours in a refrigerator. Once ready to cook…Preheat your oven's broiler. Place the split lobster tails on a baking sheet, shell side down.  

Add Compound Butter: Cut slices of the chilled compound butter and place them generously on top of each lobster half. 

Broil the Lobster: Place the baking sheet with the lobster under the broiler for about 5-7 minutes or until the lobster meat is opaque and slightly golden, and the butter has melted and bubbled. 

Serve: Remove the lobster from the oven and let it rest for a minute or two. Serve the lobster halves immediately, allowing the compound butter to melt over the tender lobster meat. 

Shallot, White Wine, Lime, and Chive Compound Butter:

  • 1 cup unsalted butter, softened 

  • 2 shallots finely minced

  • 2 tablespoons white wine 

  • zest of 1 lime 

  • juice of 1 lime 

  • 2 tablespoons chopped fresh chives

  • salt and pepper to taste 

Compound Method:

Prepare the Shallots: In a small pan, melt a tablespoon of Butter over medium heat. Add the minced Shallots and sauté until they're translucent. Add the White Wine and continue cooking until the Wine has mostly evaporated. Remove from heat and let it cool completely. 

Make the Compound Butter: In a mixing bowl, combine the softened Butter, cooled Sautéed Shallots with White Wine, Lime Zest, Lime Juice, chopped Chives, Salt, and Pepper. Mix thoroughly until all ingredients are evenly incorporated into the butter. 

Form the Butter: Place the butter mixture onto a sheet of Parchment Paper. Roll it into a log shape and. Refrigerate until firm. Once Firm, wrap in Plastic Wrap and twist the ends to seal until ready to use.