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