Close the grill and cook for about 3-6 minutes. Quickly baste with more butter or oil and cook for an additional 4-5 minutes. Season the lobster meat with salt and pepper and with a pastry brush paste the shell and exposed meat with olive oil or your favorite butter mixture. When the grill is at medium heat, not high heat, place the halves of your lobster flesh side up with the shells on the grate. Famed lobster cooker Jasper White keeps the claws intact and covers them with a roasting pans or pie tins so the whole lobster cooks evenly. Next blanch the claws and finish cooking on the grill. Remove the claws from the carapace with a twisting motion. The lobster claws will take more time to cook than the lobster body and tail meat, since the shells tend to be a little thicker. Also remove the intestinal black vein running from the stomach sac to the tip of the tail. Remove the small grey sac behind the head, the jet black roe (only in female lobsters), and the green tomalley (lobster’s liver) and discard. Use a good pair of kitchen shears to help cut through the tail section. Place your chilled or blanched lobster on its underside and with the tip of a sharp chef knife start behind the eyes at the head and split the lobster lengthwise all the way through the tail. Now with no danger of getting pinched, remove the bands from the claws. According to tests by Cooks Illustrated, a split lobster was the best way to get the real grill flavor and maximize the sweet flavor of the lobster meat. You can grill whole lobster without prepping them as some chefs do, but we suggest splitting them to allow the smokiness of the grill flavor to come through. Tip: A boiled, steamed or poached lobster can be placed on a BBQ shell side up for 3-5 minutes before serving. To par boil lobsters submerge them in a pot of boiling water for no more than 3-4 minutes and with tongs carefully remove and place them in a bath of ice to stop the cooking process. Here are two options: Place lobsters in the freezer for about five minutes to numb them or you can blanch or par boil them. Grill Lobsters Freshįresh live lobsters need to be swiftly and humanely killed right before the grill gets hot. For more common sense safety tips see our safe seafood checklist. To prevent cross contamination wash hands before and after handling raw seafood: do not drip seafood juices on counters, utensils or other foods thoroughly wash containers that held raw seafood. First and foremost cold seafood needs to stay cold and hot food needs to stay hot. Seafood Grilling Safetyīefore you begin the thrill of grilling lobster keep these safety measure in mind.
Start the lobster meat side down on grill, and then grill 8-10 minutes, turning once.Ī whole lobster split and grilled.Rub olive into the meat as in the grill lobster lobster tails above (step 2).Discard the dark stomach (a gritty sac) that’s located behind the eyes, and the soft green tomally (liver). Turn lobster belly side up and cut the lobster lengthwise completely through the meat and shell to yield two halves per lobster.Par boil your live lobsters first for approximately 4 minutes, drain and cool slightly.These are the fragile shell lobsters usually caught in the summertime. You will also enjoy more meat than a watery, soft-shell lobster. The thick, sturdy shell of a hard shell will hold up to the rigors of the grill. Smaller lobsters will cook too quickly on the grill. Only grill lively, hard-shell lobsters about 1-1/2 pound or larger.
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Most lobster grilling recipes are all about how to grill lobster tails, however, this guide will show you how to barbecue whole, live lobsters. How to Grill Lobsters without Ruining Them Serve Up A Casual Grilled Lobster Dinner.How to Grill Lobsters without Ruining Them.
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