A special-occasion grilled lobster at 228 calories. A tangy mustard and yogurt filling makes this one memorable.
Grilled Lobster is exactly the kind of dish worth pulling out for a celebration. Tender lobster meat is combined with a lightened mustard, cayenne, and yogurt mixture, spooned back into the shell, topped with a little cheese, and grilled until golden and bubbling. At 228 calories and 4 WW Classic Points per serving, it proves that a genuinely special meal does not have to come with a hefty calorie price tag.
Recipe Info
Serves: 1 (easily multiplied) | Prep Time: 10 minutes | Cook Time: 15 minutes | Calories per serving: ~228
Nutrition per Serving (Estimated)
Protein: 32g | Fat: 3.4g | Carbohydrates: 6g | Fiber: 0g
WW Classic Points: Approximately 4 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 cooked whole lobster (about 500g), or substitute pre-cooked lobster to save time
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh chives, chopped
- 150ml / 0.5 pint low-fat natural yogurt
- 25g / 1oz low-fat mature cheddar cheese, grated
- Salt and freshly ground black pepper, to taste
Instructions
- Split the lobster. Using a sharp, sturdy knife, split the lobster in half lengthways by placing the point of the knife into the center of the head and pressing down firmly through the shell. Remove the dark vein-like canal running along the length of the tail and discard.
- Remove the meat. Carefully lift the meat from the main shell and place on a chopping board. Remove and discard the small stomach sac located just behind the head, along with any spongy gill material between the shell and the meat.
- Chop and combine. Chop the lobster meat and place in a small mixing bowl. The soft, creamy liver, if present, can be stirred into the meat mixture for extra richness.
- Make the filling. Add the mustard powder, cayenne pepper, chives, and yogurt to the lobster meat. Season with salt and black pepper and mix thoroughly to combine.
- Refill the shell. Carefully spoon the lobster mixture back into the empty shell halves. Sprinkle with the grated cheddar cheese.
- Grill. Place under a hot grill until golden brown and piping hot throughout, about 8 to 10 minutes.
- Crack and serve. Just before serving, crack the claws using lobster crackers or the back of a rolling pin to make the claw meat easier to access. Serve hot.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil
- A wedge of lemon on the side lets each diner brighten the dish to taste
- Pair with steamed asparagus or samphire for an elegant coastal-inspired plate
- Crusty whole-grain bread alongside is welcome for mopping up any juices
- Serve with a chilled glass of dry white wine for a genuine special-occasion meal
Tips and Variations
- Using pre-cooked lobster, available at many fishmongers and supermarkets, saves significant preparation time without sacrificing quality.
- Low-fat yogurt in place of a traditional cream or mayonnaise-based filling is the smart swap that keeps this recipe light while still delivering a creamy, satisfying result.
- Watch closely under the grill, as the cheese can go from golden to burnt quickly given the intensity of most home grills.
- A squeeze of fresh lemon juice into the filling mixture adds a welcome brightness.
- This recipe scales easily. Multiply all ingredients by the number of lobsters being prepared.
Why This Recipe Works
Returning the seasoned lobster meat to its own shell before grilling is a classic technique that concentrates all the flavor and keeps the presentation genuinely impressive. Using low-fat yogurt rather than a heavier mayonnaise or cream base keeps the calorie count in check while the mustard, cayenne, and chives provide plenty of flavor to compensate. The brief time under the grill is enough to warm everything through and melt the cheese to a golden finish without overcooking the delicate lobster meat.
Storage and Reheating
Best served immediately after grilling. If needed, store cooled lobster in an airtight container in the refrigerator for up to 1 day and reheat gently under the grill for a few minutes. Not suitable for freezing.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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