Best Grilled Lobster Recipes

• Place the lobster on a cutting board. Take a large, sharp knife and place the point on to the head, blade facing towards the eyes
• Twist off the claws and the tail from the main body, add to a sealable bag and partially cook in a large saucepan at 50°C for 20–25 minutes
• When cooked and cool enough to handle, gently bend the lower pincer backwards from the shell. The cartilage should pop out.
• Stand the main part of the claw on its edge on the board. Crack the shell with your knife, then turn over and repeat
• The shell should come off with a twist of the knife, leaving you with the intact claw
• The claws are ready for cooking

Grilling

• Preheat the grill to medium heat
• Place the claws on the grill and brush with the mix of salt, pepper , lemon and oil.
• Grill for about 5 minutes each side. Serve on a serving platter.

• Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool.
• Add the butter and zest to the reduced lemon juice and mix until smooth.Season with salt and pepper.
• Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes.
• Split each lobster tail lengthwise down the underside with a heavy knife.
• Preheat the grill to medium heat.
• Brush the lobster flesh with oil and sprinkle with salt and pepper.
• Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Brush with the prepared sauce and grill 2 more minutes.
• Remove from the grill to a platter, flesh-side up. Serve with some cilantro leaves and lemon zest.

• Preheat a grill over medium heat
• Using kitchen shears, cut top of lobster shell from meaty portion of tail. Using a knife, cut the lobster tail in half.
• In a small bowl, whisk together melted butter, lemon juice, herbs, garlic, salt and pepper. Set aside.
• Brush lobster meat all over with oil. Season with salt and pepper.
• Grill flesh side down until lightly charred, about 5-6 minutes. Flip lobster, brush meat with HALF of the garlic butter mixture. Cover with lid and grill until just cooked through, about 3-4 minutes more.
• Remove lobster from grill and season with a little extra salt, black pepper and red pepper flakes.
• Brush with remaining garlic butter and serve with lemon wedges.

• Bring 3 quarts water to a boil in a large pot.
• Prepare lobsters by plunging them one or two at a time head first into boiling water.
• Boil each lobster only long enough to kill it without cooking the meat–about 2 to 3 minutes.
• Break off large claws. Crack claw shell with a nutcracker, and remove meat.
• Break off tails, and cut in half lengthwise using kitchens shears. Remove all the meatless parts like the antenna, the shell..
• Brush mushroom caps with 1 tablespoon oil. Broil 5 inches from heat. Cool and cut into 2-inch pieces.
• Thread lobster meat, mushrooms, and tomatoes on skewers. Brush with remaining 2 tablespoons oil, and sprinkle with salt and pepper.
• Grill kabobs, without grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until lobster meat is opaque. Serve with Lobster Tamarind Sauce.

• Preheat grill for high heat.
• Squeeze lemon juice into a small bowl, and slowly whisk in olive oil.
• Whisk in salt, paprika, white pepper, and garlic powder.
• Cut the lobster tails with a large knife, and brush the flesh side of the tail with the sauce prepared.
• Oil the grill grate. Place tails, flesh side down, on preheated grill.
• Cook for 10 to 12 minutes. Serve on a serving platter with veggies aside.