Lobster is considered to be one of the cornerstones of fine dining, but did you know you can make this delicacy at home on your grill?!

Typically it is just lobster tail that you make on the grill but you can make whole lobsters too, so long as you kill them before putting them on the grill.  Since killing your dinner can be a buzz kill (no pun intended) for some it is usually easier just get lobster tails.

Your lobster tails should be right around 7 ounces in weight.  Be sure to thaw them before grilling! As you are waiting for the tails to thaw, mix 1 stick of butter, 2 tbsp of chives, 1 tbsp of tarragon, a clove of minced garlic, and hot sauce together in a small bowl and set it aside for later.

After the lobster tails have thawed use kitchen shears to cut the bottom of the lobster shell almost the entire length of the tail, exposing the meat. Then take a knife and cut the meat along the same path as you cut the shell making sure not to slice all the way through the lobster. Gently pull open the lobster like a book.  Do not rip the two halves apart!

Preheat your grill to medium heat, then brush the lobsters meat with olive oil and salt to add flavor.  Place meat side down over direct medium heat on the grill for about 5 to 7 minutes.  The shell should become a bright red color.  Flip the lobster over and spoon a large tbsp of the butter mixture you made on top of your lobster meat.  Continue to grill for another 5 minutes or until the internal heat reaches 135 degrees fahrenheit. Take off the grill and serve with your remaining butter mix and lemons.

Yup it's that easy! You can also use this same process for grilling whole lobsters. Now get out there and enjoy some grilled lobster!


If your grill needs a good cleaning after your lobster extravaganza call Joe Filter about our BBQ Clean-up Service or visit bbq.JoeFilter.com.