- 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
Only grill lively, hard-shell lobsters about 1-1/2 pound or larger. Smaller lobsters will cook too quickly on the grill. The thick, sturdy shell of a 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.
- Par boil your live lobsters first for approximately 4 minutes, drain and cool slightly.
- Turn lobster belly side up and cut the lobster lengthwise completely 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 into the meat as in the grill lobster lobster tails above (step 2).
- Start the lobster meat side down on grill, and then grill 8-10 minutes, turning once.
Before you begin the thrill of grilling lobster keep these safety measure in mind. First and foremost cold seafood needs to stay cold and hot food needs to stay hot. To prevent cross contamination wash hands before and after handling raw seafood: do not drip seafood juices on 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
- Serving Size: 6
- Calories: 1500
- Fat: 30