Lobster is one of those dishes considered by most to be an expensive but worthy dining experience. It is actually pretty affordable and easy to learn to make at home. Surprise your family and guests with a fancy spread of freshly grilled lobster, herb butter, and a variety of sides like corn on the cob, salad, or dinner rolls. You can find a surplus of grilled lobster recipes online with simple, easy-to-follow directions.
Live lobsters weighing 1 ½ pounds or more are ideal for the grill. Hard-shell lobsters have more meat and are better suited for grilling. Many believe that lobsters are boiled alive when cooking, but more humane techniques are commonly used for killing lobsters. Freezing the lobster for 10-20 minutes will reduce movement and make the lobster numb.
In a swift motion, plunge a sharp chef’s knife where the first joint in the shell is behind the eyes, slicing downward through the head. A nerve response will cause the legs to continue to move, but the lobster is considered dead at this point. Remove the tails or cut the lobster in half lengthwise. Remove the dark gritty stomach, the soft green liver, and the intestinal vein.
Season the lobster with salt and pepper, olive oil, or butter. You can add sage, rosemary, thyme, dill, tarragon, garlic, basil, parsley, or chives. Serve your grilled lobster on a platter with lemon wedges and your choice of oil or melted butter with herbs.
It is recommended to parboil your lobster or lobster tails before grilling. Lobsters naturally contain a harmful bacterium in their flesh that can cause vibriosis in humans. Once the lobster is dead, the vibrio species multiply rapidly and release toxins. Boiling the lobster first reduces the chance of food poisoning. It also ensures the best outcome as it partially cooks the meat, making it come out of the shell easier. Parboil in a pot of water, reducing the heat when it comes to a soft boil. Remove after 2-4 minutes.
Lobster recipes for the grill typically take 8-10 minutes for a 1 ½ pound lobster and 12-14 minutes for a lobster weighing 2 pounds or more. Only grill 5-7 minutes on each side before flipping over medium heat. The claws of the lobster will require a longer grilling to cook.
The suggested cooking time for grilled lobster recipes varies but is preferably 400-450 degrees Fahrenheit over medium heat. Grill the lobster tails until the shell turns a bright orange color and the meat is opaque, white, and firm. Thus, indicating that the proteins in the flesh have been cooked to the proper temperature for consumption.
When grilling lobster tails alone, you should cut off the tail fins on the bottom of the lobster and the small fins on the sides. Rinse and drain the tails and dry over paper towels for at least 10 minutes. Coat the tails in melted butter, seasonings, and lemon juice as desired. Place them onto the grill facing up for 2-3 minutes, checking often to avoid overcooking.