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Broiled split lobster on sheet pan
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Split Broiled Lobster with Herb Butter

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. ✌️
Course Main Course
Cuisine American
Keyword broiled, herb butter, lobster
Prep Time 20 minutes
Cook Time 10 minutes
Inactive Prep Time 15 minutes
Total Time 45 minutes
Servings 2 people
Calories 548kcal
Author Evan Kalman


  • 2 live lobsters 1 ¼ lb each
  • 1 Calabrian chili pepper or a big pinch of red pepper flakes
  • 1 clove garlic
  • ½ cup 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: 548kcal | Carbohydrates: 5g | Protein: 28g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 324mg | Sodium: 682mg | Potassium: 456mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1912IU | Vitamin C: 40mg | Calcium: 193mg | Iron: 2mg