Grilled Lobster

Susan from Food Blogga

This is based on a gigantic 9 pound lobster!

As most chefs and grilling experts suggest, we boiled the lobster first. The amount of water and cooking time will vary depending on the size of the lobster you use. Just be sure that you have a BIG POT in which the lobster fits completely.

To kill the lobster, hold a butcher knife over its head, about an inch behind its eyes  and puncture and slice forward in one motion.

Drop the entire lobster into boiling unsalted water. Most recipes suggest boiling until the shell turns red, about 5 minutes for a 1 ½ pound lobster. We cooked ours about 20-25 minutes because of their large size. Just note that the lobster should not be completely cooked at this point; it willl finish cooking on the grill. After you remove the lobster, let it cool slightly before continuing.

Slice lobster in half, lengthwise, to crack the shells in order for the meat to get exposed to the grill’s flames. 

Now, that it is open, you can brush the meat and the inside of the lobster with melted butter.

Place the lobster flesh side down on a pre-heated grill, and cook until the meat forms some grill marks and begins to turn opaque, about 4-6 minutes for a 1 ½ pounder. Ours took about 8-10 minutes.

Baste the lobster with melted butter to help seal in the moisture and make the meat succulent.

Flip the lobster over and cook for the same amount of time that you did on the first side. Be careful to not drip too much butter directly onto the grill or large flames will leap up at you.

The lobster is done when the shell turns a deep red, and the meat is opaque. Check the meat at the thickest part of the tail to make sure it's fully cooked. Remove the meat from the shells, and serve with your desired accompaniments.

Everyone at our house savored the smoky flavor of the grilled lobster and enjoyed it with simple melted butter and lemon or with my mom’s famous tartar made from horseradish, ketchup, mayo, lemon juice, and Tabasco.

For a simple how to grill lobster guide, check out from