Grilled Lobster with Vietnamese Green Chili Salt Sauce

Ingredients (Serves 2–3)

Lobster

• 2–3 fresh lobsters (about 400–500 g each)

• 2 tablespoons butter, melted

• 1 tablespoon cooking oil

• 1 teaspoon garlic, minced

• ½ teaspoon chili powder or paprika

• ½ teaspoon salt

• ½ teaspoon black pepper

Vietnamese Green Chili Salt Sauce (Muối Ớt Xanh)

• 6–8 fresh green chilies

• 1 tablespoon salt

• 1 tablespoon sugar

• 2 tablespoons lime juice

• 1 tablespoon condensed milk (optional, for balance)

• 1 teaspoon kaffir lime leaves, finely sliced (optional)

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Instructions

Step 1: Prepare the lobsters

Rinse the lobsters thoroughly under cold water.
Using a sharp knife, split each lobster lengthwise through the head and tail.
Remove the intestinal vein and rinse again. Pat dry.

Step 2: Season the lobster

In a small bowl, mix melted butter, cooking oil, garlic, chili powder, salt, and black pepper.
Brush the mixture generously over the lobster meat.

Step 3: Grill

Preheat a grill or grill pan to medium-high heat.

Place the lobsters shell-side down on the grill.
Grill for 6–8 minutes, basting once or twice with more butter mixture.
The lobster meat should turn opaque and slightly golden on the surface.

Do not flip the lobsters — grilling shell-side down keeps the meat juicy.

Step 4: Make the green chili salt sauce

Add green chilies, salt, sugar, and lime juice to a blender or mortar.
Blend or pound until smooth but still slightly textured.
Stir in condensed milk if using. Taste and adjust salt or lime as needed.
Add kaffir lime leaves for extra fragrance if desired.

Step 5: Serve

Arrange the grilled lobsters on a plate.
Serve hot with the green chili salt sauce on the side.

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Serving Suggestions

• Best enjoyed immediately while hot

• Serve with steamed rice, bread, or grilled vegetables

• Dip lobster meat directly into the chili sauce for full flavor

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Flavor Profile

• Smoky and buttery lobster

• Bright, spicy, salty, and tangy dipping sauce

• Rich seafood sweetness balanced by fresh citrus heat