Lobster lovers on both coasts of the USA can enjoy grilled Maine lobster with just 24 hours’ notice thanks to online lobster shipping companies. Grilling lobster takes about the same prep time as the conventional boiling and steaming methods. There’s a better way to cook whole lobster. It’s on the grill!.
If you cook lobster on the grill the whole time, the flavor stays concentrated because no water gets inside the shell. The main difference is that the grill will add the smoky flavors of the coals to any sauces or marinades. That’s right, you can cook everything on the grill, from the meat to the sides and vegetables, while you relax outside with a drink or two.
Grilling whole lobster is a fantastic way to enjoy fresh seafood with amazing smoky flavors. When done right, the lobster meat comes out tender and succulent with a hint of char from the grill. While grilling lobster may seem intimidating at first, it’s actually quite easy once you know the proper techniques. In this comprehensive guide, I’ll walk you through step-by-step on how to grill whole lobster like a pro.
What You’ll Need
Before grilling lobster you’ll need to gather some essential supplies
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Whole live lobsters – Go for hard shell lobsters about 15 pounds or larger each The thick shell holds up better on the grill.
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A charcoal or gas grill – Charcoal imparts the best smoky flavor but gas grills work too.
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Sharp kitchen shears and/or a large chef’s knife – For splitting the lobsters before grilling.
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Metal skewers – To keep the lobster halves together on the grill.
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Grilling tools – Tongs, spatula, basting brush etc.
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Olive oil, butter, herbs, seasonings – For basting and flavoring the lobsters.
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Lemon wedges – To squeeze over the lobster meat when serving.
Prep the Lobsters
Before tossing your lobsters directly on the grill, you’ll need to prep them:
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Start by placing the live lobsters in the freezer for 5 minutes. This partially numbs them to prepare for splitting.
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Next, place a lobster belly side up on a cutting board. Take a large sharp chef’s knife and pierce the center of the head in one swift motion.
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Press down on the knife and cut all the way through the tail to split the lobster in half lengthwise.
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Use kitchen shears to cut through the tail completely if needed. Open up the lobster like a book.
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Remove and discard the stomach sac behind the head and the green tomalley (liver). Rinse out the body cavity.
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Repeat with the other lobsters. Keep them on ice until ready to grill.
Tips for Splitting Lobsters
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Work over a pan to catch any juices.
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Split lobsters while still alive for ease of cutting.
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Use a sharp chef’s knife and kitchen shears in one hand.
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Work decisively and quickly to minimize suffering.
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Wear protective gloves to avoid getting pinched or poked.
Grilling the Lobster Halves
With your lobsters prepped and split, it’s time for the fun part – grilling! Follow these tips for perfect grilled lobster every time:
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Heat your charcoal or gas grill to medium-high heat, around 400-450°F.
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Brush the lobster meat with olive oil or melted butter. Season with salt, pepper and any additional herbs or spices.
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Place the lobster halves flesh-side down onto the hot grill. Listen for that satisfying sizzle!
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Grill the lobsters for 4 minutes then flip over using tongs. Be careful as the shells will be extremely hot.
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Baste the cooked side with more olive oil or butter. Grill for another 2-3 minutes.
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Insert a metal skewer through the tail and body to keep the lobster halves intact as they grill.
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Check for doneness after 6-8 minutes total grilling time. The meat will become opaque and firm when fully cooked.
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Baste frequently while grilling to keep the lobster moist. Avoid overcooking.
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Once done, transfer the lobsters to a platter and let rest for 2-3 minutes before serving.
How to Grill Lobster Claws
The claws take a bit longer to cook than the body and tend to be thicker. Here are some tips:
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Twist off the claws where they meet the body before grilling the halves.
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Blanch the claws in boiling water for 2 minutes then plunge into an ice bath to stop cooking.
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Grill the blanched claws over direct heat, rotating frequently, for 8-10 minutes until the meat is opaque.
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For more even cooking, place the claws under a foil pan or aluminum pie tin while grilling.
Grilled Lobster Serving Suggestions
Once your masterfully grilled lobsters are rested, it’s time to serve them up in style:
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Offer small dishes of melted butter for dipping the meat. Fresh lemon wedges are also a must.
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Let guests remove their own meat for a casual, hands-on experience. Provide lobster crackers and picks.
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For a dressed up presentation, remove the tail meat and claws, then lightly toss in a vinaigrette.
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Pair grilled lobster with corn on the cob, grilled asparagus, roasted potatoes or a fresh garden salad.
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Squeeze fresh lemon over the hot lobster before eating. The acid brightens up the rich flavors.
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Enjoy with a chilled white wine or rosé for the ultimate summer dinner.
Grilled Lobster Safety Tips
When handling raw seafood, be sure to follow these safety guidelines:
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Store lobsters chilled at 40°F or below until ready to grill.
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Separate raw lobsters from cooked foods to avoid cross-contamination.
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Wash hands, prep tools, and surfaces with hot soapy water after working with raw lobster.
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Use separate plates and utensils for raw versus cooked lobsters. Never reuse.
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Refrigerate leftovers within 2 hours and use within 3-4 days. Discard any lobster that smells or looks off.
Common Grilled Lobster Mistakes
It’s easy to mess up grilled lobster if you aren’t careful. Avoid these pitfalls:
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Grilling too fast over high heat. Go low and slow.
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Overcooking until rubbery and tough. Check often.
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Not basting which leads to dry meat. Keep it moist.
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Putting shell-side down first. Always start meat-side down.
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Reusing contaminated tools and platters. Keep raw and cooked separate.
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Letting lobster sit out too long before or after cooking.
Grilling Lobster Like a Professional
Follow this checklist to guarantee perfect grilled lobster worthy of the fanciest seafood restaurants:
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Select only the freshest, most lively hard shell lobsters. Size matters.
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Chill lobsters until ready to prep. Freeze briefly to sedate before splitting.
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Split lobsters cleanly down the middle while still alive for ease of cutting.
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Remove stomach sac and green tomalley during prep. Rinse cavities.
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Blanch claws separately before grilling for more even cooking.
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Grill lobster halves flesh side down first. Baste with butter or oil to prevent drying.
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Cook over medium heat. Gauge doneness by opacity and firmness of meat.
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Allow lobsters to rest before serving. Squeeze lemon over meat when eating.
Innovative Ways to Grill Lobster
Once you’ve mastered the basics, try out these unique grilled lobster ideas:
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Stuff the body cavity with a compound butter blend before grilling.
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Skewer lobster chunks and vegetables kabob-style.
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Top grilled lobster with mango salsa for tropical flair.
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Serve in lettuce wraps with avocado and citrus aioli.
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Pair with grilled peaches and make it a surf and turf meal.
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Grill split lobsters over indirect low heat instead for a roasted flavor.
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Brush shells with flavored mayonnaise like sriracha, lemon or ginger.
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Make Vietnamese style grilled lobster bahn mi sandwiches on baguettes.
So there you have it – everything you need to know to grill perfect lobster tails, claws and whole lobsters with confidence. Just remember to start with high-quality fresh live lobsters, grill over medium heat and baste frequently. Follow these simple steps and tips, and you’ll master grilled lobster in no time. Enjoy this delightful grilled seafood feast all summer long.
Preparing Live Lobster for the BBQ
You don’t have to prepare whole lobsters before grilling them, but we recommend splitting them so that the smokey flavor of the grill can shine through. Cooks Illustrated tests showed that a split lobster was the best way to get the real grill flavor and make the sweet lobster meat taste its best.
Now with no danger of getting pinched, remove the bands from the claws. To split the lobster lengthwise, start behind the eyes at the head and work your way down to the tail with the tip of a sharp chef knife. The lobster should be cold or blanched. Use a good pair of kitchen shears to help cut through the tail section. Take out the brown pouch behind the head, the black roe (only in female lobsters), and the green tomalley (lobster’s liver). Then throw them away. Also remove the intestinal black vein running from the stomach sac to the tip of the tail.
How to Grill Lobsters without Ruining Them
Most lobster grilling recipes only show you how to grill lobster tails. This guide, on the other hand, will show you how to grill 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;
- You must always check the heat because you can’t have lobster that is well done.
What you’ll need:
- A gas grill is easy to use, but a charcoal or wood-fired grill is better.
- 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.
- First, parboil your live lobsters for about two to three minutes. Then, drain them and let them cool down a bit.
- Turn the lobster over so that the belly is facing up. Cut it in half lengthwise, through the meat and shell. Throw away the dark stomach, which is a gritty sac behind the eyes, and the soft green tomally, which is the liver.
- Like in the grill lobster tails recipe above (step 2), rub olive oil into the meat.
- Place the lobster on the grill with the meat side down. Grill for 8 to 10 minutes, turning it over once.
A whole lobster split and grilled.
Fresh live lobsters need to be swiftly and humanely killed right before the grill gets hot. For about five minutes, you can put lobsters in the freezer to make them numb. You can also blanch or par boil them. To par boil lobsters, put them in a pot of boiling water for no more than three to four minutes. Carefully remove them with tongs and put them in a bath of ice to stop the cooking. For a make-ahead preparation, blanch or parboil lobsters in the morning, split, cover, and refrigerate. Remove lobster from the refrigerator about 10 minutes before grilling.
If you want to serve a lobster that has been boiled, steamed, or poached, put the shell side up on a grill for three to five minutes.
How to Grill Lobster
How do you cook lobster on a grill?
Season the lobster. Pat the flesh of the lobster dry. Brush olive oil over the meat and then lightly season it. Make the garlic herb butter. Add the butter, herbs, lemon zest, garlic, and crushed red pepper flakes to a grill safe pot and stir until the butter is completely melted. Remove from the heat but keep close by.
How do you cook lobster claws on a gas grill?
Drizzle halves and claws with oil, and season with salt and pepper. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see “Grilling 101”). Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes.
Is there a better way to cook whole lobster?
There’s a better way to cook whole lobster. It’s on the grill! Cooking lobster entirely on the grill ensures that no water gets inside the shell, for a concentrated lobster flavor. The real difference is the grill will imbue the smoky flavors of the coals and any marinades or butters.
Can you cook a boiled lobster before grilling?
For a make-ahead preparation, blanch or parboil lobsters in the morning, split, 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.