Servings: four.
Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it’s cooked on the grill. For added flavor, try one of these easy dips: Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.
Ingredients
- 4 whole live lobsters (1-1/2 to 2 lb. each) or 4 frozen lobster tails, thawed
- Olive oil, as needed
Nutritional Information
- Calories (kcal) : 170
- Fat Calories (kcal): 35
- Fat (g): 3.5
- Saturated Fat (g): 0.5
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 2
- Cholesterol (mg): 155
- Sodium (mg): 480
- Carbohydrates (g): 1
- Fiber (g): 0
- Protein (g): 31
Preparation
- If you’re using live lobsters, kill them first, as shown in the How to Kill a Lobster video.
- Prepare a medium-high gas or charcoal grill fire. Brush olive oil on both sides of the lobsters and set them bottom side down on the cooking grates. Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates, 8 to 10 minutes for a 1-1/2-lb. lobster and 12 to 14 minutes for a 2-lb. lobster. (There’s no need to turn the lobster over.) A thawed lobster tail will take about 8 minutes to grill.
- Remove the lobsters from the grill and let cool for a few minutes. Serve warm with the dipping sauce of your choice
Serve with Grilled Corn on the Cob followed by a Blueberry-Lemon Galette for dessert.
Tip
With this method, you’ll end up with a slight curve in the lobster’s tail. If you want to keep the tail straight, thread a metal or bamboo skewer through the tail before grilling.
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Reviews (3 reviews)
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loco29 | 05/10/2015Succulent, juicy, perfectly cooked, tender, lobster with a little bit of extra subtle taste. We baste with butter in our olive oil. It comes through the shell. Super!
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joyfullady | 03/22/2013
This is our preferred method of cooking lobster. We do it all the time.
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Kimmy95 | 01/01/2013
New Year's Eve dinner consisted of grilled Lobster, crab, steak and baked potato!!! Nothing beats seafood grilled in it's shell!!!
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