Grilled lobster

Celebrate summer with fresh, sweet 🦞🦞🦞 lobster hot off the grill, brushed with butter and seasoned with your favorite herbs and spices. Serve with charred lemons for squeezing.

Total carbs 3g, net carbs 2g

This recipe was inspired by the genius grilled 🦞🦞🦞 lobster creation of chef David Seigal at The Cull & Pistol Oyster 🦪🦪🦪 Bar, a Michelin ⭐️ acclaimed seafood restaurant located in the heart of Chelsea Market in 🗽 New York City.

I sorely miss dining there now that indoor dining restrictions are in effect. Once they reopen for indoor dining, I will be back with a vengeance, happily parking my butt at the bar for oyster happy 🥂 hour and sticking around for dinner.

Ingredients you'll need:

Lobster

You can start with a live 1 and ½ pound lobster and follow the directions below to boil lobster. However, many lobster vendors can boil and split your lobster for you so that all you have to do is take it home and set it on the grill.

This recipe is also great for lobster tails, if you don’t want to mess around with a whole lobster.

I love Maine lobster, but feel free to use any sustainably sourced lobster that if locally available to you.

Butter

Use melted, salted butter.

Lemons

Grilling lemon halves adds a smoky charred flavor and sweetens up the juices. Serve them on the side for squeezing over the lobster.

Fresh herbs or spices

Feel free to use a handful of your favorite chopped herbs or a pinch of spice. Here are some suggestions:

• parsley
• dill
• oregano
• basil
• chives
• marjoram
• tarragon
• rosemary
• sage
• thyme
• mint
• cilantro
• lemongrass
• curry powder
• Cajun spice
• garlic
• chili powder
• seaweed powder (aonori)
• sesame seeds
• smoked sea salt (for a smoky BBQ flavor)
• smoked paprika (for a smoky BBQ flavor)
• a pinch of Old Bay

Equipment you'll need

A lobster pot (or large pot) with lid and a grill.

How to grill whole lobster on the bbq

First preheat your grill. Then parboil the lobster (see below) then split the lobster in half (see below) to expose the flesh to the grill in order to get a smoky, sizzling sear. Get the grill nice and hot and grill the lobster over medium-high heat with the flesh facing down for 2-3 minutes. Flip the lobster over and brush with butter and grill for another 2-3 minutes. Then sprinkle with fresh herbs or spices and cook another minute.

How to parboil lobster for grilling

If you want to sedate your lobsters before boiling them, you can chill them in the freezer up to 30 minutes before you boil them.

Bring a large pot of salted water to a rolling boil. Use 2-4 quarts of water with ¼ cup of salt added.

Remove rubber bands from the claws.

Drop the lobster head first into boiling water for two minutes. Do not drop the lobster in tail first as it can kick back with its tail, splashing boiling water out of the pot at you and possibly knocking over the pot. (Been there, done that.) After two minutes, transfer the lobster to a large bowl of ice water for five minutes.

How to cut a lobster in half for grilling

Split the lobster in half lengthwise with a kitchen knife. Start at the head and end at the tail. You may need to press down on the back of the knife to break through the shell. Shake out the extra liquid and pat the lobster dry with paper towels.

Make ahead

Grilled lobster is best served hot off the grill. You can parboil and split the lobsters a day before you plan to serve them. Keep them covered to chill in the fridge. I would wait until the last minute to chop and use fresh herbs so that they look bright and fresh.

How to store

You can keep cooked lobster in the fridge for up to 2 days. Leftover lobster can be used to make lobster omelet, lobster sandwiches, lobster bisque or added to dishes like lobster mac and cheese. Use lobster shells to make lobster stock.

Frequently Asked Questions

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