It’s summer, which, if anything, means it’s grilling season in Maine. If you are the master of your backyard grill, then learning how to grill lobster can be a big plus for you and all your lobster-loving friends and family. Though there are several ways to prepare lobster—boiling and steaming come to mind first—grilling lobster is an option that should not be overlooked. 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. Lobsters migrate to the warmer waters closer to shore during the summer months, and most of them shed their old shells to grow into new ones.
Grilling lobster may seem intimidating at first, but it’s actually quite easy and results in incredibly flavorful, tender meat With just a few simple steps, you can have delicious grilled lobster right in your own backyard
Why Grill Lobster?
There are several advantages to grilling lobster rather than boiling or steaming it
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Enhanced flavor – The smoky aroma from the grill permeates the lobster meat, adding depth of flavor. Basting the lobster with herbs, garlic or lemon-butter during grilling further enhances the taste.
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Better texture – Lobster cooked on the grill tends to be tender yet firm, without becoming rubbery like it can when boiling. The high heat helps seal in the natural juices.
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Fun outdoor activity – Grilling lobster makes for a fun, summer activity outdoors with family and friends. Just be sure to have plenty of melted butter and lemon wedges for dipping!
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Impressive presentation – A platter of grilled lobster tails or split lobsters looks beautiful and tastes amazing. Your guests will be impressed.
So if you want to take your lobster cooking to the next level this summer, give grilling a try.
What You Need to Grill Lobster
Grilling lobster at home is easy as long as you have the right equipment:
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A working grill – You can use charcoal, gas or electric. For best results, you want a grill with a lid to help retain heat.
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Lobster – Fresh live lobster or thawed lobster tails work best. Figure one tail per person.
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Grilling tools – Opt for long-handled stainless steel tongs and a stiff wire grill brush.
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Basting brush – Use to coat the lobster with herbed butter or oil while grilling.
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Instant-read thermometer – Helps determine when lobster is cooked through. Shoot for 135-140°F.
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Kitchen shears – Makes easy work of splitting lobsters or butterflying tails.
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Oil and seasonings – To coat the lobster before grilling. Butter, garlic, lemon juice and fresh herbs are classic.
That’s really all you need to make perfect grilled lobster at home. Now let’s get grilling!
How to Grill Whole Lobster
For the classic grilled lobster experience, you’ll want to grill a whole 1 1/2 pound or larger lobster. Here are the easy steps:
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Prep the grill for direct medium-high heat. Make sure grates are clean.
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Use kitchen shears to cut through the underside of lobster lengthwise, from head to tail.
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Spread the lobster open and remove stomach sac and intestinal vein. Rinse.
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Brush lobster meat with olive oil or melted butter. Season with salt, pepper and any herbs.
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Place lobster meat-side down on hot grill. Close lid and cook 6 minutes.
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Use tongs to flip lobster shell-side down. Cook 4-5 minutes more until done.
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Check temperature in thickest part of tail. Lobster is done at 135°F.
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Serve with extra melted butter, lemon wedges and dipping sauces. Enjoy!
Grilling whole, split lobster infuses the meat with delicious smoky flavor. Just be careful not to overcook.
How to Grill Lobster Tails
If prepping a whole lobster seems too daunting, opt for grilling just the tails:
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Thaw frozen lobster tails in the refrigerator overnight if needed.
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Use kitchen shears to cut through the top center of the shell lengthwise.
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Cut along the same line through the meat, but not all the way through.
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Spread the split top shell open. Loosen meat from bottom shell.
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Brush meat with oil or melted butter. Season.
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Grill flesh-side down over direct medium heat for 5 minutes.
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Flip tails and grill 4-5 minutes more until opaque and firm.
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Check temperature; remove from grill at 135°F.
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Serve with lemon wedges and dip in drawn butter.
Butterflying the tails helps them cook evenly. Just don’t overcook.
Grilling Lobster Safely
To safely enjoy grilled lobster at home:
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Only grill live, active lobster or fully thawed tails. Do not partially thaw.
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Use separate plates and utensils for raw and cooked lobster to prevent cross-contamination.
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Wash hands, cutting boards, knives, tongs, platters, etc. that touch raw lobster before reusing.
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Cook lobster to an internal temperature of at least 135°F to destroy any bacteria present.
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Do not leave cooked lobster sitting out at room temperature for more than 2 hours.
Follow these tips and your grilled lobster dinner will be both safe and spectacular!
Grilled Lobster Perfection
Grilling lobster may seem intimidating at first, but follow this guide and you’ll be serving up tender, juicy, flavorful grilled lobster in no time. Don’t be afraid to get creative with flavors by adding spice rubs, marinades, compound butters or dipping sauces. Grilled lobster also pairs nicely with fresh corn, asparagus or potatoes done on the grill.
So go ahead and fire up your grill this season. Grilling lobster yourself is easier than you think and beats ordering takeout hands down. Get ready for your best lobster dinner yet!
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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 place it belly up on a cutting board and, using a large, sharp kitchen knife, drive the blade between the antennae to split its skull in half.
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. After the lobster is dispatched, place it on the grill rack over medium-high heat (400F to 450F) if you choose to grill 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.
To halve a lobster for grilling, continue splitting it from the head down to the tail when dispatching it with a large kitchen knife. Once cut, the small grey sac behind the head should be removed, as should the black roe if it is a female, the green-colored liver, i.e., the tomalley, and the intestinal black vein that runs from the stomach sac to the tip of the tail.
Once ready for the grill, add any seasoning—baste with olive oil or melted butter, salt, pepper, minced garlic—whatever is preferred. 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 either remove them by twisting them from the carapace to be grilled separately for a couple of minutes longer or, if kept intact, cover the claws with a roasting pan or pie tin for the lobster to cook evenly.
Today’s Live Maine Lobster Special
Other chefs would insist that the hard-shell lobster is better for grilling; the argument is that more meat is found in the older, hard-shell lobsters. This is true. A soft-shell lobster has yet to grow into its new shell; thus, a portion of its weight is the extra water it carries within the new shell until it grows into it. A new shell is also more fragile for grilling than an older, hard shell, which can withstand a grill’s rigors.
How to Grill Lobster
FAQ
Is it good to grill lobster?
Grilling lobster tails is particularly popular with BBQ experts. Not only do they look great on the grill, they also have the highest meat content. In addition, the meat is particularly protected by the hard shell, develops a great crustacean aroma and and cooks juicy and tender to perfection.
Is it better to grill or boil lobster?
The hands-down best way to cook lobster tails is on the grill. Cooked inside the shell, the meat stays tender and sweet (not fishy!) and takes on a slight smokiness.
Can you cook lobster on a barbecue?
Grill Add coals to the grill and spread them evenly. Lobster can be cooked over direct heat. Preheat the grill for a few minutes and place lobster tails on the grill cut side down. Close the lid and cook for about 5 minutes. Turn each tail over and generously spread finishing butter over the lobster meat.
How do you Grill a lobster tail?
You can grill lobster tails to impart a smoky flavor to the meat. Take the meat out of the shell, remove the vein, brush it with avocado oil, and grill on high heat for about 5 minutes on the first side, and 2-3 on the second side. Brush with butter before serving.
How do you cook a grilled lobster?
Florida-based chef Jeff McInnis prefers to poach his lobster first to “set the meat” and then finish it on a grill with low heat and loads of flavored butter. But not all of our chefs love grilled lobster. Chef Oliver Melgar prefers his lobster poached in butter, which he says brings out its fullest flavor.
What temperature should a lobster tail be grilled at?
When grilling lobster tails, the ideal temperature should be somewhere between 375-400F. At this temperature, the lobster will cook perfectly without charring the outside while leaving the inside raw. Of course, cooking time will depend on the size of your lobster tails, but expect them to be on the grill somewhere between 6-10 minutes.