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Prep Time
30 min
Total Time
15 min


4 g
fresh lobsters
80 mL
coarse sea salt
⅓ cup
To taste, salt and pepper
125 mL
salted butter
½ cup
15 mL
basil pesto
1 tbsp.
3 or 4
garlic cloves
125 mL
cold-pressed extra-virgin olive oil
½ cup
10 mL
sriracha sauce
2 tsp.
15 mL
chopped chives
1 tbsp.
125 mL
15 mL
chopped fresh dill
1 tbsp.


Step 1
In a large pot of salted boiling water, submerge lobsters head first and cook for 3–4 minutes or until they start to turn red. Drain then plunge them in cold water.
Step 2
Cut lobsters in half lengthwise and crack open their claws. Remove and discard intestines and greenish parts. Also remove and discard the gravel pocket located at the top of the head.
Step 3
Preheat barbecue to high. Oil the grill.
Step 4
Grill lobsters meat side up with lid closed for 6–7 minutes or until flesh is transparent and easily comes away from the shell. Season with salt and pepper and serve with the trio of sauces.
Step 5
Garlic Pesto Butter
Step 6
In a small saucepan set over low heat, melt butter with all other ingredients and serve immediately.
Step 7
Combine all ingredients in a small bowl.
Step 8
Combine all ingredients in a small bowl and refrigerate until ready to serve.