Cooking fresh live lobster on the grill is a delightful way to enjoy this luxurious shellfish The smoky flavors from the grill complement the sweet succulent meat of the lobster perfectly Grilling lobster requires a few special considerations compared to cooking it by other methods but following some simple steps will ensure tender, juicy lobster hot off the barbecue.
In this article, I’ll walk through the process of grilling live lobster from start to finish. I’ll cover:
- Selecting and preparing the lobster
- Grilling techniques and times
- Ensuring safety
- Serving suggestions
Choosing the Freshest Live Lobster
The key to amazing grilled lobster is starting with a very fresh live lobster. When selecting your lobster, look for a few signs of vitality:
- Lively movement – the lobster should be actively moving its legs and antennae
- Shiny appearance – the shell should not appear dull or cracked
- Solid weight – pick up the lobster and feel for a heavy solidness
Avoid any lobsters that seem weak or lethargic. The fresher the lobster, the better the results
Preparing the Lobster for Grilling
Before tossing your live lobster on the grill, you’ll need to do a little prep work:
- Rinse the lobster under cold water to remove any debris.
- Using kitchen shears, cut off the rubber bands around the claws. This prevents uneven cooking.
- To kill the lobster swiftly before cooking, place it in the freezer for 30 minutes until unconscious.
- Split the lobster lengthwise down the center of the body and tail using a large sharp knife or cleaver. This allows it to grill evenly.
- Remove and discard the stomach sac and intestinal tract (tomalley). Rinse out the body cavity.
- Crack the claws slightly to allow heat to penetrate during grilling.
- Brush the lobster meat with olive oil or butter and season with salt, pepper, garlic powder, paprika or other spices as desired.
Grilling Times and Temperatures
The ideal temperature for grilling lobster is medium high heat, around 400°F. Place the lobster meat-side down on the hot grill. Grill the lobster for approximately:
- 5-6 minutes per side for a 1-1.5 lb lobster
- 7-9 minutes per side for a 1.5-2 lb lobster
- 10-12 minutes per side for lobsters over 2 lbs
Turn the lobster halfway through grilling time. The lobster is fully cooked when the shell is bright red and the meat is opaque throughout. Be careful not to overcook as the meat can become rubbery.
Grilling Equipment
You can use either a charcoal or gas grill to cook lobster.Charcoal grills impart a lovely smoky flavor while gas grills allow more temperature control. The most important factor is making sure the grill is very clean and well-oiled before placing the lobster on it. This prevents sticking. Use long grilling tongs to carefully flip the lobster.
Ensuring Safe Lobster Handling
When working with live lobster, be cautious of the sharp claws, antennae and spiny legs. Use tongs and gloves when handling them before cooking. Once grilled, the shells become very hot, so allow the lobster to cool slightly before eating to avoid burns. Be mindful of shells when enjoying your grilled lobster.
Serving Suggestions
Grilled lobster is fantastic served hot off the barbecue alongside grilled corn, vegetables or a fresh garden salad. Offer clarified butter, lemon wedges and garlic aioli for dipping the meat. A crisp white wine or pale ale makes the perfect pairing beverage. For a casual beach or summer dinner party, lobster grilled outside is an indulgent treat.
Here are a few serving ideas:
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Crack the shells at the table for a hands-on dining experience. Provide lobster crackers and picks.
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Serve lobster rolls on grilled buns with lettuce and mayo or hot buttered lobster with garlic bread.
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Stuff grilled lobster meat back into the warm shells and top with breadcrumbs, white wine and lemon zest. Broil 5 minutes until golden brown.
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Chop lobster meat and combine with avocado, tomato and crab for a lobster guacamole dip with tortilla chips.
So if you’re up for an outdoor summer cooking adventure, give grilling live lobster a try. Following basic preparations and grilling guidelines results in one of the most succulent seafood dishes. A grilled lobster feast is sure to impress family and friends. Dig in and enjoy!
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I have the same question? Grilling Lobster tails, do you need to parboil?
Im a former Mainer. Before grilling take a cleaver or sturdy chefs knife and and crack the claws. They will cook much faster, and it will be easier to remove the meat. Don’t bother parboiling the lobster; just “man up” and cut it in half while it’s still alive. If you cut through the brain first, it will be dead right away, which may be less painful for the lobster than being dropped into boiling water.
Added a bit of Worcestershire sauce, and a little siracha. Yum.
We just had lobster tails so we skipped the parboil. Did 5 min flesh-side down on a gas grill set to medium. They were perfect.
Parboiling/steaming for a couple of minutes before grilling or baking helps the lobster meat release from the shell. Much easier to enjoy.
I believe the reason you parboil is to kill the lobster before placing it on the grill. If cooking only the tail skip the boiling and go straight to the grill.
The recipe said to grill the claws for 4 to 5 minutes and even break up the bigger ones. The meat from the claws was a little undercooked but very sweet.
Im a former Mainer. Before grilling take a cleaver or sturdy chefs knife and and crack the claws. They will cook much faster, and it will be easier to remove the meat. Don’t bother parboiling the lobster; just “man up” and cut it in half while it’s still alive. If you cut through the brain first, it will be dead right away, which may be less painful for the lobster than being dropped into boiling water.
One more minute in the water for the claws, three minutes on each side for the tail, and maybe five minutes for the big claws. This was the softest lobster I’ve ever had.
A lot of Mark’s recipes need more time to cook than he says. I think every one I’ve tried needed more time to cook.
??? The video says to grill one side only; the instructions say to grill BOTH sides. Which is correct?.
It works better to leave the claws in the boiling water for longer so they cook all the way through without the tails getting too done on the grill. First time we tried it we ended up with undercooked claws, but this adaption fixes it. I use tongs to hold the lobsters so that the tails are out and the claws remain submerged.
If I wanted to do this with lobster tails, would I skip the boil or not?
I have the same question? Grilling Lobster tails, do you need to parboil?
Added a bit of Worcestershire sauce, and a little siracha. Yum. Private notes are only visible to you.
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GRAPHIC – Live lobster – 2 Grilled Lobster Recipes
How do you Grill a whole lobster?
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. A whole lobster split and grilled. Fresh live lobsters need to be swiftly and humanely killed right before the grill gets hot.
How do you cook lobster on a charcoal grill?
Step one: Preheat your grill to medium-high heat. If it’s a charcoal grill, your coals should turn gray. Step two: Chill live lobsters in the freezer for 20 minutes to sedate. Bring a pot of well salted water (2.5 quarts of water and 1/4 cup of salt per lobster) to a rolling boil.
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.
How do you cook lobster tails on a grill?
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 until shells are lightly charre and meat is cooked through 9tail meat will loo opaque and be firm0, about 3-4 minutes.