Grilled Lobster Creole

1. 1Uses spiny (rock) lobster — langouste, not clawed lobster
2. 2Split in half lengthwise and grilled in the shell
3. 3Basted with garlic butter
4. 4Seasoned with Seychellois Creole spices (chili, ginger, garlic, lime)
5. 5Served in the half-shell so the flesh cooks in its own juices

Halving and grilling in-shell

The shell protects and steams the flesh while the cut side chars and absorbs the baste

Garlic-butter basting

Keeps the lean lobster meat moist and layers Creole aromatics into it

Live-fire grilling

Char and smoke complement the sweet lobster and are central to the island preparation

Served

In the half-shell on a plate, with lime and sides

Temperature

hot

Portion

main course

Pairs with

Lime wedges · Creole rice · Grilled vegetables · Chilled white wine

• Spiny lobster → Clawed (Maine) lobsteradmissible

  Workable but a different animal; the Seychellois dish is the local spiny lobster

• Garlic butter and Creole spice → Plain grillinginadmissible

  Removes the Creole character that defines the dish

• Grilling → Boilinginadmissible

  Loses the char and the baste-in-shell method

• Overcooking, turning the lean meat rubbery
• Removing the meat from the shell and losing the protective in-shell cooking
• Underseasoning so the Creole spice doesn't come through
• Using too high heat that burns the garlic butter

A signature festive seafood dish of the Seychelles, reflecting Creole island cuisine built on the prized local spiny lobster.

1. 1.Seychellois Creole cuisine
2. 2.Indian Ocean island seafood traditions

Confidence: high