It’s summer, which, if anything, means it’s grilling season in Maine. If you know how to use your backyard grill well, then learn how to grill lobster. This will help you and your lobster-loving family and friends. There are many ways to cook lobster, but one that shouldn’t be missed is grilling it. To start, you can boil or steam the lobster. It gives the rich, sweet meat a smoky BBQ flavor that only an open flame can deliver.
More people eat lobster during the summer because so many lobsters are readily available. July through the early fall is the peak season for trapping and hauling. When it gets warmer near the shore in the summer, lobsters move there. Most of them also shed their old shells to grow new ones.
Grilling a whole lobster may seem intimidating, but it results in incredibly succulent seafood with a smoky flavor. Learning how to grill lobster properly keeps the meat tender and juicy With a few easy tips, you can master grilling whole lobster at home for a restaurant-quality meal
Benefits of Grilling Whole Lobster
Cooking a lobster whole on the grill provides several advantages over other preparation methods:
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Grilling imparts a wonderful smokiness that enhances the natural sweetness of the lobster meat
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The shell helps retain moisture, ensuring the meat stays deliciously tender.
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Grilling cooks the lobster quickly at high heat to seal in juices.
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The presentation of a whole grilled lobster is elegant and impressive.
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It’s easy to season and flavor the meat to your taste.
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Grilling whole lobster at home costs a fraction of dining out.
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You can relax and enjoy an amazing meal with minimal effort.
Selecting Lobsters for Grilling
The best lobsters for grilling whole are live hard-shell lobsters that weigh about 11⁄4 pounds each. Two small lobsters serve one person. Larger 11⁄2 to 2 pound lobsters can serve two.
Pick active lobsters that are lively when you purchase them. Avoid any with cracked shells or missing appendages. Store live lobsters in a breathable bag in the coldest part of your fridge until ready to grill.
Prep Steps Before Grilling Lobster
Proper preparation is crucial for keeping lobster meat tender and locking in flavor when grilling:
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Rinse live lobsters under cold water and pat dry.
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Place lobster belly down on a cutting board. Position your hand firmly on the tail.
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Using a large sharp chef’s knife, swiftly cut through the head in one motion to kill it instantly.
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Cut lengthwise through the tail and body to split the lobster in half.
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Remove and discard the intestinal tract and “guts”. Rinse out the cavity.
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Crack the claws using a mallet or nut cracker so flavor can penetrate.
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Brush the lobster halves with olive oil or melted butter before seasoning.
How to Grill a Whole Lobster Perfectly
Follow these simple steps for grilling tender, juicy whole lobster every time:
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Prepare your charcoal or gas grill for direct high-heat cooking. Heat grill grates thoroughly.
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Place the oiled and seasoned lobster halves directly onto the hot grill flesh-side down.
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Grill for 2 minutes to sear the meat and create grill marks. RESIST the urge to move them!
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Flip and grill shell-side down for 4 minutes more to cook through.
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Move the lobsters to a cooler part of the grill if they begin to burn.
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Check for doneness by verifying the meat is opaque. Target an internal temp of 135°F.
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Baste the lobster halves with herb butter continuously as they finish grilling.
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Allow to rest for 5 minutes before serving. Enjoy right from the shell!
Choosing a Grill for Whole Lobster
Any good quality charcoal or gas grill can be used to cook whole lobster. Small portable grills like the Weber Q are perfect for grilling single servings. The closed lid traps heat and smoke nicely.
Kettle grills like the Weber Original are ideal too. Maneuver the coals to create different heat zones. Larger gas grills allow you to grill several lobsters at once. The key is maintaining an evenly hot fire for quick searing.
Handling Grilled Lobster Safely
Since you will likely be eating the lobster with your hands, be cautious of the hot shells right off the grill:
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Allow the lobster halves to cool for 5-10 minutes before digging in.
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Crack the body and claws using lobster crackers, hammers, or small mallets.
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Carefully peel back the cracked shell to access the meat.
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Use bibs, finger bowls and moist towelettes to keep things tidy.
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Provide seafood forks for those less inclined to get hands dirty.
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Remind guests to watch for hot steam escaping the shells as they open the lobster.
Delicious Seasonings for Grilled Lobster
Beyond just lemon and butter, try these flavorful seasonings and ingredients:
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Cajun blackening spice rubbed into the meat
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Chopped fresh herbs like parsley, thyme, rosemary
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Compound butter with roasted garlic, chili or lime
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Salsa verde made with parsley, capers and vinegar
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Teriyaki or soy sauce marinade brushed on while grilling
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Spicy mustard glaze or vinaigrette as a finishing sauce
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Squeeze of fresh lemon, lime, or orange juice
Grilled Lobster Salad and Sandwich Ideas
Get creative with leftover grilled lobster meat in salads and sandwiches:
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Lobster rolls with crunchy slaw on buttery toasted buns
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Lobster Caesar salad with bold garlic-anchovy dressing
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Lobster tacos with avocado, corn salsa and spicy aioli
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Lobster Cobb salad with bacon, egg, tomato, avocado and blue cheese
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Lobster BLT with crisp bacon, lettuce, tomato and mayo on toast
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Lobster club sandwich layered with turkey, bacon, lettuce and tomato
Don’t be afraid to experiment with globally inspired flavors, herbs, spices and sauces to make grilled lobster truly extraordinary.
Step Up Your Side Dishes
Simple grilled whole lobster needs little accompaniment beyond melted butter. But if you want to enhance the experience, consider these easy sides:
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Grilled lemon halves for squeezing over the lobster meat
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Charred corn on the cob with chili-lime butter
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A fresh green salad with vinaigrette dressing
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Cheesy baked potatoes or creamy potato salad
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Sauteed garlic spinach or asparagus
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Crusty bread for dipping in the lobster butter
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Rice pilaf or risotto for soaking up the juices
Master Grilling Whole Lobster like a Pro
Grilling a lobster may appear difficult, but these handy tips make it simple to achieve tender, juicy, flavorful results every time. Grill masters agree – nothing beats the unmatched taste of smoky grilled lobster straight from the shell, enjoyed in your own backyard. Homemade beats restaurant lobster at a fraction of the price.
How to Prepare Lobster for the Grill
All of that said, whether soft-shell or hard-shell, the methods for grilling are essentially the same. However, as with any preparation for lobster, they must be properly stored alive before cooking. A lobster’s meat is not edible if it is not alive when cooking it. They must be refrigerated in the packaging they were transported in until cooked. Never store lobsters in cold water or place ice on them, either—freshwater kills lobsters. When it’s time for grilling, a fresh, live lobster can be swiftly and humanely killed. Dull its senses by placing it in the freezer for 10-15 minutes before cooking. Then, put it on a cutting board with its back to the wall and use a big, sharp kitchen knife to cut its head in half between its antennae.
It should be noted here that lobsters can be grilled completely whole or halved. Many recipes call for the latter to ensure more of the smoky, grilled flavor. Once the lobster is dead, put it on the grill rack over medium-high heat (400F to 450F) if you want to grill it whole. Close the top and grill for about 5-6 minutes per side. When they are done cooking, the shell will turn bright red with a few darkened spots. To be certain, check the meat color by breaking one lobster open at the tail and body. The coloring of the meat should be opaque and white.
If you want to grill a lobster, cut it in half from the head to the tail as you kill it with a big kitchen knife. It’s time to take out the black roe (if it’s a female) and the green liver after cutting it open. The small grey sac behind the head should also be taken out. e. and the black vein in the intestines that goes from the stomach to the end of the tail.
Once the food is ready to go on the grill, you can season it however you like. You can baste it with olive oil or melted butter, salt, pepper, or minced garlic. Place it on the preheated grill, medium-high heat, with the split side up. Close the top and let it grill for about 4-6 minutes. Open and baste with the oil or butter again, then cook for another 4-5 minutes. To preserve the juices, it’s suggested not to flip the lobster. The oil or butter will keep it moist.
Finally, the shell of a lobster’s claws is a little thicker and can take longer to cook. You can twist them off the shell and grill them separately for a few minutes longer, or you can leave them on and cover the claws with a roasting pan or pie tin so the lobster cooks evenly.
Today’s Live Maine Lobster Special
There are chefs who say that the hard-shell lobster is better for grilling because the older hard-shell lobsters have more meat. This is true. Because a soft-shell lobster hasn’t fully grown into its new shell yet, some of its weight comes from the extra water it carries inside it until it does. A new shell is also easier to break when grilling than an old, hard shell that can handle the rough conditions of a grill.
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.
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.
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.