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.
Grilled lobster is the epitome of summer indulgence. The smoky char imparted by the grill pairs perfectly with the sweet, briny flesh of a fresh lobster. Grilling whole lobsters may seem intimidating at first, but it’s actually quite simple. With a few tips on selecting, prepping, and grilling technique, you’ll be serving up the ultimate grilled lobster feast in no time!
Selecting the Best Lobsters for Grilling
The key to amazing grilled lobster is starting with the highest quality lobsters you can find. When selecting lobsters for grilling, keep these things in mind:
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Size – 1 to 125 pounds is an ideal size for grilling Much larger and they can be difficult to maneuver on the grill. Smaller lobsters cook very quickly and can dry out.
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Liveliness – Only cook live lobsters the same day they are purchased. Their tails should curl tightly when touched. Avoid lobsters that feel lifeless or have loose tails.
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Appearance – Look for lobsters with a shiny shell and no dark spots Make sure the claws are intact, not damaged
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Smell – Give your lobster a sniff before purchasing It should smell like the ocean, not fishy or ammonia-like
Getting lobsters from a trusted local fish market is ideal. Many grocery stores also sell live lobsters. Just make sure they are active and not sitting in murky water, which stresses them.
Preparing Lobsters for the Grill
Once home with your lively lobsters, it’s time to prep them for grilling. Here’s a step-by-step guide:
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Keep them chilled – Until ready to prep, store lobsters in a large bowl or pot in the coldest part of your fridge. Place a damp paper towel over them.
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Split the body – Place the lobster belly-down on a cutting board. Using a large sharp knife, split the body in half lengthwise in one swift motion. Apply firm downward pressure as you cut to ensure a clean cut.
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Remove the stomach sac – Pull out and discard the grainy dark green/black stomach sac located behind the eyes. Rinse out the body cavity.
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Cut the tail – Bend the tail back to expose the underside. Cut lengthwise through the tail meat down to the base of the tail.
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Crack the claws – Use a mallet or the back of your knife to crack the claws. This allows flavors to penetrate and makes them easier to open later.
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Brush with oil -Brush all cut surfaces lightly with oil. This prevents sticking and seals in moisture.
How to Grill Lobsters Perfectly
Grilling imparts wonderful smoky flavor to lobster meat. Follow these simple steps for perfect grilled lobsters every time:
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Use hardwood charcoal – It burns hotter and provides better flavor than briquettes. Allow coals to burn until covered with fine gray ash before grilling.
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Create zones – Rake coals to create a hot zone for searing and a lower temp zone for cooking through. Shoot for around 400°F direct heat.
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Sear the shells – Place lobsters shell-side down first. Sear for 2 minutes to caramelize juices into the shell.
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Flip and baste – Flip lobsters and baste meat with lemon-herb butter. Grill 2-3 more minutes until opaque.
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Check doneness – Meat should be opaque and firm. Give the tail a wiggle to be sure it’s done.
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Rest and serve – Let lobsters rest about 5 minutes before serving. Serve with extra drawn butter for dipping!
Grilling Lobster Tails
Grilling whole lobsters can feel a bit labor intensive. If you don’t want to deal with prepping and cleaning whole lobsters, grilling just the tails is an easy shortcut.
Look for lobster tails that are at least 5-6 ounces each. Thaw frozen tails overnight in the fridge. Then simply split tails lengthwise and grill meat-side down over direct heat for 2-3 minutes per side. Glaze with butter and serve!
Delicious Compound Butters for Grilled Lobster
Lobster meat has a delicate sweetness that pairs perfectly with flavorful compound butters. Whip up a batch to take your grilled lobsters to the next level!
Lemon-Parsley Butter – Fresh and bright, this classic complements lobster beautifully.
Garlic-Herb Butter – Savory garlic and herbs are a perfect match for rich lobster.
** Chili-Lime Butter** – The kick of chili and lime cuts through the richness.
Bacon-Gruyere Butter – Smoky, salty bacon and nutty gruyere make a decadent combo.
Grilled Lobster Entree Ideas
Grilled lobster is fabulous served as is with some melted butter. But you can also use it in fun composed entrees:
- Lobster rolls on grilled buns with lettuce, tomato, avocado
- Lobster tacos with crunchy slaw, avocado crema
- Grilled lobster salad with arugula, peaches, and champagne vinaigrette
- Surf and turf with grilled filet mignon
- Whole grilled lobster with grilled corn, potatoes, and asparagus
Any way you serve it up, grilled lobster is the ultimate summer indulgence! Follow these tips on selecting, prepping, and grilling technique for your best grilled lobsters yet.
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.
GRAPHIC – Live lobster – 2 Grilled Lobster Recipes
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 a lobster?
Slice the lobster lengthwise all the way through into two halves. Clean out the tomalley (green stuff) from the body. With the same knife, cut small slits in the claws to vent while cooking. Brush the exposed meat with a mixture of melted butter, lemon juice, a little salt and freshly ground pepper, and if you want, some minced garlic.