The Thrill of Lobster on the Grill: The Best Recipes for Grilling Lobsters

Summer! Grill!! Lobster!!!

Memorial Day marks grilling season’s opening day! As New Englanders we’ve waited a long, long time to fire up our backyard grills. Summer also marks the high season for lobstering. What’s better than dogs and burgers on the grill? You guessed it—Maine lobster! Summer and lobster go hand and hand or should we say claw in claw! Grilled lobster is a nice deviation from the traditional boiling and steaming methods. It has a nice charred, somewhat smoky flavor that is difficult to match.  Here we’ve curated some of our top recipes for grilling lobsters. We’ve included tips for grilling both live lobsters and lobster tails!

Recipes for Grilling Whole Lobsters

Best Recipes Lobster Grilling

For grilling live lobsters please review our live lobster grill guide. It contains tips on selecting  the right lobsters and explains how to prep them for the grill. Although not a grill recipe per se, we include a clambake recipe you can make on your backyard grill! Are you more of a purist? Learn how to boil and steam whole, live lobsters.

Backyard Clambake On the Grill
Grilled Lobster with Lemon Butter

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Recipes for Grilling Lobster Tails

You want the meat to turn completely opaque and for the shell to transform into a bright orange-red color. This is the part where you do NOT leave the grill. No matter what.

Recipes for Grilling Lobsters
Grilled Lobster with Tequila Lime Butter Photo & Recipe by Rhonda Adkins

The beauty of grilling lobster tails is that they are a more convenient than working with pinching and snapping crustaceans.

When you split tails in half or butterfly them you’ll get the smoky flavors of the grill. Carefully cut the top of the tail shell lengthwise with a sharp knife or kitchen shears and baste with olive oil and/or butter and your favorite herbs and spices.

Barbecue master and certified judge Dru Chai, of Dirty Smoke, offers some fool proof tips for grilling tails, plus a simple marinade to kick up the flavor. Take a look.

Rhonda Atkins, aka, the Kitchen Witch, grilled some of our gi-gormous lobster tails with tequila lime butter. Tails were split and cooked on medium heat.

Food stylist and chef, Jeff Parker, grilled our tails West Coast style with drawn butter, citrus zest, lime juice. In Rosarito Beach, Baja California, lobster is split in half.  Jeff, however, prepared the tails piggyback style. And unlike New England lobster, he served our tails with lime wedges.  Checkout the recipe for Grilled Lobster Tails with Baja butter.

Lobster Tails with Balsamic Dressing

Make a big splash this Memorial Day with our special are ready to grill  lobster tails. All the work is done, just defrost, add your favorite rub or marinade and grill! Be sure to check out our Lobster Tails line up featuring 6-7 oz. cold-water tails all the way up to our huge colossal tails (16-20 oz. each)

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