The Perfect Grilled Lobster
Grilled lobster is the perfect treat for a cookout in the summer or fall. No matter how far you live from the coast, fresh seafood is a delicacy your guests are guaranteed to love. The problem is that lobster is far more expensive than most of your other barbecue fare, and it’s harder to cook properly. One wrong move, and your lobsters are ruined!
The secret to perfectly grilled lobster is keeping your undivided attention on the grill. You do not want to overcook your lobsters by even a minute, as they continue to cook when they come off the grill and quickly become unpalatable when overcooked. Make sure to watch the timer carefully and stay near the grill.
If served alone, you’ll want at least a one-pound lobster for each person being served. You can usually serve a little lighter if you are grilling other seafood treats for dinner. Our recipe for the perfect grilled lobster serves 1-2 people so you can easily measure out more ingredients for each additional guest. Make sure to keep the shells after you crack them open, too, as they can be frozen and used to prepare stock for a tasty seafood bisque.
Unsalted butter, 8 tbsp.
Olive oil, ¼ cup
Crushed red pepper flakes, 1.5 tsp.
Garlic, minced, 4 cloves
Parsley, chopped, 2 tbsp.
Salt and pepper to taste
In a large mixing bowl, mix together the softened unsalted butter, chopped parsley, lemon zest, minced garlic, and a dash of salt and pepper. You will use this in a few minutes.
Slice your lobster in half, long-ways, with a meat cleaver, from head to tail. Remove the tomalley (the yellow and green glands) and take the claws off. Place each half on a baking sheet with the shell side down. Crack open the lobster claws, add them to your baking sheet, and then drizzle the entire thing with lobster. Sprinkle some salt and pepper to taste.
butter mixture all over the lobster's flesh and close the grill again. Grill your lobster for about four more minutes or until the meat is nice and soft.
Remove the lobster and serve immediately. If it sits for too long, it will lose its tenderness quickly. Garnish with lemon wedges and a sprinkling of chives and enjoy!
Fire up the charcoal on top of La Caja China and bank the coals to one side under the Top Grill. If using a charcoal grill, bank the coals to one side. Put your lobster on the top grill, shell side up to start, with the claws in the middle where the flame is the hottest.
Cover the lobsters (using a deep disposable aluminum tray) for about two and a half minutes until the lobster is slightly blackened. Using a wooden spoon, flip the lobster over so that it is shell side down. Use a brush to rub your garlic.
Serve and enjoy with your favorite side dish.