When smoky, charred lobster meets zesty, garlicky chimichurri, you’ve got a dish that’s equal parts vibrant and indulgent. @ww_dianas shows how wild-caught Lobsterboys lobster can go from ocean-fresh to backyard-date-night impressive in just a few simple steps.
Why It Works
- Sweet, meaty lobster – Sustainably wild-caught, hard-shell, full of flavor.
- Charred to perfection – High heat caramelizes the lobster’s natural sweetness.
- Herby chimichurri – Fresh parsley, cilantro, garlic, and lime add brightness and bite.
The result? A dish that screams gourmet, but cooks up simple.
The Quick Process
- Start with Lobsterboys live Deuce lobster. Boil briefly in salted water for just 7 or 8 minutes, then split in half.
- Grill hot + fast. Olive oil, salt, pepper, smoky char. Another 3 - 5 minutes max!
- Whip up chimichurri. Parsley, cilantro, garlic, lime, olive oil, red pepper flake.
- Spoon sauce over lobster right before serving.
Why We Love It
- Restaurant-worthy at home – Looks like fine dining, tastes like pure joy.
- Seasonally versatile – Perfect for summer cookouts, fall gatherings, or date night in.
- Premium quality– Lobsterboys hard-shells are firm, sweet, and unforgettable.
See the full recipe on Diana’s blog:
Grilled Lobster with Fresh Chimichurri
Big thanks to @ww_dianas for bringing Lobsterboys lobster to life in this flavor-packed dish.
20 min prep | 15 min cook
Serves: 2
Juicy lobster. Smoky char. Garlicky chimichurri.
Ingredient Teaser:
- 1 Lobsterboys live Deuce lobster (2 lb)
- Parsley + Cilantro
- Garlic, Lime, Olive Oil
- Red Pepper Flakes (See full recipe on Diana’s blog)
