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    Split Broiled Lobster with Herb Butter

    It doesn’t take much to make an impressive meal when you’re working with high-quality ingredients like lobster. Sure, there are so many wonderful ways to prepare lobster, but if you’re craving summer, there’s no better method than broiling whole split lobster.

    Broiling the lobster in the shell keeps the meat juicy and flavorful. Plate up the cooked lobster on a big platter and douse with herby butter made with parsley, chives, oregano, and mint. Plus, a little chili for heat. Serve with grilled vegetables and a bottle of crisp white wine.

    Take the road to Splitsville.

    Unfortunately, lobsters don’t come to us with their claws and tails already cracked open. And, it can be intimidating to split a lobster, but it is easier than you think. 

    1. Transfer the lobster to a cutting board, with its head angled towards your dominant cutting hand. Hold it down by the tail using a kitchen towel.
    2. Use the tip of a large chef’s knife to pierce the lobster right behind the eyes and quickly cut down through the head. By bisecting the head, you quickly and humanely kill the lobster.
    3. Turn the lobster around and cut through the back and tail, separating it into two halves. Use a claw cracker or the back of your knife to crack the claws.
    4. If you find some eggs or tomalley inside, wash them away under cool water. Pat dry with a kitchen towel.
    5. Place each half cut side up on a baking tray, rub with olive oil, and season with salt and pepper. Broil until the meat is opaque and the internal temperature is 135°F to 140°F.

    Cooking times will vary depending on your oven, so check after five minutes of cooking time. Make sure not to overcook, or you’ll end up with dry lobster meat.

    Broiled Lobster and buttah matched on Tinder.

    Everyone loves the taste of buttery seafood. I like to melt some butter and then stir in loads of fresh herbs like oregano, chive, and mint with a bit of red chili. The sweet flavor of the lobster is complemented by just enough richness from the melted butter and balanced by all of those fresh herbs. A big squeeze of lemon at the end is highly recommended.

    Store pinchy right to keep him alive.

    Live lobster should ideally be used within 24 hours and a maximum of 48 hours. Keep your lobsters alive by storing them in the coldest part of your fridge, ice in the refrigerator covered with a damp kitchen towel. Do not put them in water — fresh or salt — as this will kill them. If the lobster doesn’t move, toss it.

    Broiled split lobster on sheet pan
    Broiled split lobster on sheet pan

    Split Broiled Lobster with Herb Butter

    Evan Kalman
    For those of you who find lobster messy, broiling is the perfect solution. Juicy lobsters are split in half, broiled, and then doused in a melted herby butter of parsley, chives, oregano, and mint. Plus a little chili for a kick of heat. ✌️
    Prep Time 20 minutes
    Cook Time 10 minutes
    Inactive Prep Time 15 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine American
    Servings 2 people
    Calories 548 kcal


    • 2 live lobsters, 1 ¼ lb each
    • 1 Calabrian chili pepper , or a big pinch of red pepper flakes
    • 1 clove garlic
    • ½ cup 115 g unsalted butter
    • 1 Tbsp fresh parsley, chopped
    • 1 Tbsp fresh chives, chopped
    • 2 tsp fresh oregano, chopped
    • 2 tsp fresh mint, chopped
    • 1 zest of lemon
    • Kosher salt
    • Fresh ground black pepper


    • Preheat the oven to 450°F and ready a large, heavy baking tray (called a half sheet pan). Chill two 1 ¼ lb live lobsters in the freezer for 15 minutes.
    • Working one at a time, transfer the lobster to a cutting board, belly side down with the head facing you. Using a kitchen towel, hold the lobster down by the tail end. With the blade of a sharp chef’s knife pointing towards the head, insert the tip into the top of the head right behind the eyes and press down firmly to split the head in half. Turn the lobster around and cut lengthwise through the tail. Separate the split halves and remove any tomalley or eggs by gently washing them under cool water. Crack the claws and transfer the havles cut-side up to the baking tray. Repeat with the second lobster.
    • Generously rub each half with 1 Tbsp [15 ml] of olive oil and season with salt and pepper. Transfer to the oven and broil on high until the meat is opaque (135-140°F), about 10-14 minutes.
    • While the lobster cooks, melt ½ cup [115 g] of unsalted butter in a medium saucepan over medium heat. Remove from the heat and stir in the herbs, lemon zest, and season with salt and pepper. Remove the lobster from the oven and spoon the herb butter over the meat. Serve with lemon wedges and any remaining butter on the side.


    Calories: 548kcalCarbohydrates: 5gProtein: 28gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 324mgSodium: 682mgPotassium: 456mgFiber: 2gSugar: 1gVitamin A: 1912IUVitamin C: 40mgCalcium: 193mgIron: 2mg
    Keyword broiled, herb butter, lobster
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