Thanks to online lobster shipping companies, Maine grilled lobster can be enjoyed with 24 hours’ notice by lobster lovers on both coasts of the USA. Grilling lobster requires about the same preparation time as conventional boiling and steaming. There’s a better way to cook whole lobster. It’s on the grill!
Cooking lobster entirely on the grill ensures that no water enters the shell, resulting in a more concentrated lobster flavor. The real difference is that the grill will imbue the smoky flavors of the coals and any marinades or butters. Plus, you can do all your cooking on the grill, including sides, vegetables, and your turf, all while enjoying the great outdoors and a chilled cocktail or two.
How to Grill Lobsters without Ruining Them
Most lobster grilling recipes are all about how to grill lobster tails; however, this guide will show you how to barbecue whole, live lobsters. As you will discover, there are many options and no one right way. Nevertheless, you must follow these simple rules of lobster grilling:
- Buy only super fresh, feisty lobsters;
- Always check the heat because a well-done lobster is not an option.
What you’ll need:
- A charcoal or wood-fired grill is best, but a gas grill is a convenient option
- Live hard-shell Maine lobsters about 1 1/2 lb. each or heavier
- Kitchen Shears and/or a large, sharp chef’s knife
- Salt, pepper, crushed garlic, or your favorite herbs (like tarragon)
- 2 sticks of butter or olive oil
- Large, fresh lemons
- Pastry Brush
Whole Lobster Grilling
Only grill lively, hard-shell lobsters about 1-1/2 pounds or larger. Smaller lobsters will cook too quickly on the grill. The thick, sturdy hard shell will withstand the rigors of the grill. You will also enjoy more meat than a watery, soft-shell lobster. These are the fragile shell lobsters usually caught in the summertime.
- Parboil your live lobsters for approximately 2-3 minutes, then drain and cool slightly.
- Turn the lobster belly-side up, then cut lengthwise through the meat and shell to yield two halves per lobster. Discard the dark stomach (a gritty sac) that’s located behind the eyes, and the soft green tomally (liver).
- Rub olive oil into the meat as in the grilled lobster tails above (step 2).
- Start the lobster meat side down on the grill and grill for 8-10 minutes, turning once.
Grill Lobsters Fresh
Fresh live lobsters must be swiftly and humanely killed just before the grill is heated. Here are two options: Place lobsters in the freezer for about five minutes to numb them, or you can blanch or par-boil them. To par-boil lobsters, submerge them in a pot of boiling water for 3-4 minutes, then carefully remove them with tongs and place them in an ice bath to stop the cooking process. For make-ahead preparation, blanch or parboil the lobsters in the morning, split them, cover, and refrigerate. Remove lobster from the refrigerator about 10 minutes before grilling.
Tip: A boiled, steamed, or poached lobster can be placed on a BBQ shell side up for 3-5 minutes before serving.
Preparing Live Lobster for the BBQ
You can grill whole lobsters without prepping them as some chefs do, but we suggest splitting them to let the grill’s smokiness come through. According to tests by Cook’s Illustrated, a split lobster was the best way to achieve the true grill flavor and maximize the lobster meat’s sweetness.
Now, with no risk of being pinched, remove the bands from the claws. Place your chilled or blanched lobster on its underside and, with the tip of a sharp chef’s knife, start behind the eyes at the head and split the lobster lengthwise all the way through the tail. Use a good pair of kitchen shears to help cut through the tail section. Remove the small grey sac behind the head, the jet black roe (only in female lobsters), and the green tomalley (lobster’s liver), and discard. Also, remove the intestinal black vein running from the stomach sac to the tip of the tail.
Cooking the Lobster’s Claws
The lobster claws will take more time to cook than the lobster body and tail meat, since the shells tend to be a little thicker and no flash is exposed. Remove the claws from the carapace by twisting them. Next, blanch the claws and finish cooking on the grill. Lay the claws on the grill so they come into contact with the grate. Famed lobster cooker Jasper White keeps the claws intact and covers them with a roasting pan or pie tins so the whole lobster cooks evenly.
Grilled Lobster Cooking Times
When the grill is at medium heat, not high heat, place the lobster halves, flesh side up, with the shells on the grate. Season the lobster meat with salt and pepper, then, using a pastry brush, coat the shell and exposed meat with olive oil or your preferred butter mixture. Close the grill and cook for about 3-6 minutes. Quickly baste with additional butter or oil, then cook for an additional 4-5 minutes. We do not suggest flipping the lobster, as you will lose all the juices. Using oil or butter not only keeps the lobster moist but also helps char the shell, making it easier to crack.
Since lobsters cook quickly, keep a close eye on the grill. Again, cooked too long, there’s no turning back. One or two minutes too long and the meat will dry out and be tough. The meat is done when it firms up and turns opaque white. Please note that your lobsters will continue to cook even after they are removed from the grill.
Serve Up A Casual Grilled Lobster Dinner
Place your lobsters on a large platter and serve with plenty of butter and lemon wedges. You can pre-crack the claws with the chef’s knife. For a casual affair, cover the table with the local newspaper and lay some lobster crackers and seafood forks on the table so your guests can dig in.
References
- “Charcoal-Grilled Lobsters – Cook’s Illustrated.” Cook’s Illustrated. N.p., n.d. Web. 17 May 2015.
- White, Jasper. Lobster at Home. New York: Scribner, 1998. Print.
- Coffey, B. (1992). Lobster lover’s cookbook. N. Attleboro, Mass.: Douglas Charles Press.
How To Grill Whole Lobster
Most lobster grilling recipes are all about how to grill lobster tails; however, this guide will show you how to barbecue whole, live lobsters. As you will discover, there are many options and no one right way. Nevertheless, you must follow these simple rules of lobster grilling:
- Buy only super fresh, feisty lobsters;
- Always check the heat because a well done lobster is not an option.
- Total Time: 40
- Yield: 6 1x
Ingredients
- A charcoal or wood fired grill is best, but a gas grill is a convenient option
- Live hard-shell Maine lobsters about 1 1/2 lb. each or heavier
- Kitchen Shears and/or a large, sharp chef knife
- Salt, pepper, crushed garlic or your favorite herbs (like tarragon)
- 2 sticks of butter or olive oil
- Large, fresh lemons
- Pastry Brush
Instructions
Only grill lively, hard-shell lobsters about 1-1/2 pounds or larger. Smaller lobsters will cook too quickly on the grill. The thick, sturdy hard shell will hold up to the rigors of the grill. You will also enjoy more meat than a watery, soft-shell lobster. These are the fragile shell lobsters usually caught in the summertime.
- For easy handling, parboil your live lobsters for approximately 2-3 minutes, then drain and cool.
- Turn the lobster belly-side up and cut it lengthwise through the meat and shell to yield two halves per lobster. Discard the dark stomach (a gritty sac) that’s located behind the eyes, and the soft green tomally (liver).
- Rub olive oil into the meat as in the grilled lobster lobster tails above (step 2).
- Start the lobster meat side down on the grill, and grill for 8-10 minutes, turning once until the shells are lightly charred and the meat is cooked through. The tail meat will look opaque and firm, about 3-4 minutes.
- Remove lobsters from the grill and serve with melted butter and lemon wedges for squeezing over.
Notes
Before you begin the thrill of grilling lobster, keep these safety measures in mind. First and foremost, cold seafood must remain cold, and hot food must remain hot. To prevent cross-contamination, wash your hands before and after handling raw seafood. Do not drip seafood juices onto counters, utensils, or other foods. Thoroughly wash containers that held raw seafood. For more common-sense safety tips, see our safe seafood checklist.
- Prep Time: 20
- Cook Time: 20
- Category: Lobster
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 1500
- Fat: 30
Looking for More Ways to Cook Lobster at Home?
Ready to cook lobster? Discover our easy-to-follow recipe for How to Cook Lobster Tails. Plus, we have helpful guides showcasing different ways to cook live lobsters, giving you plenty of options for preparing them at home. For a quick look at the top methods for cooking Maine lobster, check out our overview.
- Cooking Lobster
- How to Bake Lobster: The Ultimate Sheet Pan Dinner
- How to Boil Lobster: Get into Some Hot Water!
- How to Broil Live Lobsters
- How to Cook Lobster In an Air Fryer
- How to Cook Lobsters on the Grill Without Ruining Them
- How to Microwave Lobster: Yes, it really works in a pinch!
- How to Sous Vide Lobster – Recipes for Lobster Tails and Meat
- How to Steam Live Lobster: Full Steam Ahead!
This is my first time cooking a lobster, but not interested in doing them any other way at this time but on my gas grill. Have done them in a big pot but that is not fun. For the reason that is how most people do it . What interest me is putting them on the grill right from the start. Have read that it takes about 3 to 6 minutes a side in this manner. Please send me your ideas on this manor of doing then this way .. As I am thinking that this is the best way to learn how to do them to start. Thank your for your time.
Yes, not sure why more people do not grill lobsters? If you can grill chicken or a burger, you sure can grill lobsters. It only takes a little prep work. And it’s not a bad idea to first quick blanch the lobster first, cool and cut and clean for the grill.
Thanks for the info, going to try it straight to a gas grill (no par-boiling). Also think that having it shell side down and using pie pan to help cook the claws is brilliant advice (most sites, even Bon Appetit says meat side down which seems like it would toughen it). Great site and will let you know how it turns out.
Yes, you can sure cook live lobsters with out par-boiling. An instant read thermometer is your best friend for getting the cooking time down. Please share how your grilling came out. Thanks for visiting!
Do I need to steam my lobster prior to broiling or grilling it to give it a bit of a crunch?
Depends on the size of your lobster. A quick blanch before grilling is an option. You have to be careful of your time and temperature.