Grilled Lobster
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt
- ground black pepper
- 4live lobsters, about 1½ pounds each
- Lemon wedges or melted butter, or both
Preparation
- Step 1
Bring a large pot of water to a boil and salt it. Using tongs, put lobsters in pot, one by one. Cover pot. Cook just until bright red, about 2 minutes each (longer if lobsters weigh more). Remove lobsters from pot with tongs; plunge into a bowl, sink or bucket of ice water; then continue cooking, or refrigerate for up to a day.
- Step 2
Prepare grill; heat should be medium-high and rack about 4 inches from fire. Cut lobsters in half along back, then grill for 3 to 5 minutes on each side, starting with cut side up, sprinkling with salt and pepper before turning. Lobster is done when meat is firm and opaque. Serve with lemon wedges or melted butter, or both.
Private Notes
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Cooking Notes
Susan
I have the same question? Grilling Lobster tails, do you need to parboil?
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
I'm a former Mainer. Before grilling take a cleaver or sturdy chef's knife and and crack the claws. They will cook much faster, and it will be easier to remove the meat. And don't bother parboiling, too fussy; just "man up" and split the lobster when it's live; cut through the head (brain) first and it's instantly dead--possibly less agony for the creature than getting dropped in boiling water.
John Colm
Added a bit of Worcestershire sauce, and a little siracha. Yum.
Tails Only
We just had lobster tails so we skipped the parboil. Did 5 min flesh-side down on a gas grill set to medium. They were perfect.
Dbhill
Parboiling/steaming for a couple of minutes before grilling or baking helps the lobster meat release from the shell. Much easier to enjoy.
No Need To Parboil If Only The Tail
I believe the reason you parboil is to kill the lobster before placing it on the grill. If cooking only the tail skip the boiling and go straight to the grill.
C. Bonpun
Following recipe, grilling 4 and 5 minutes and even cracking the larger claws, left the claw meat a bit undercooked but very sweet.
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
I'm a former Mainer. Before grilling take a cleaver or sturdy chef's knife and and crack the claws. They will cook much faster, and it will be easier to remove the meat. And don't bother parboiling, too fussy; just "man up" and split the lobster when it's live; cut through the head (brain) first and it's instantly dead--possibly less agony for the creature than getting dropped in boiling water.
GFR
One additional minute in the water for the claws, 3 minutes on each side on the grill for the tail, maybe five for big claws — best softest lobster ever.
Ken
Many of Mark's recipes need more cooking time than what he suggests - - I dare say each one I've tried required more cooking time.
Eric Ziering
??? The video says to grill one side only; the instructions say to grill BOTH sides. Which is correct?
Lydee
Found that it helps to hold the claws in the boiling water for extra time so that they can cook sufficiently without later overcooking the tails on the grill. First time we tried it we ended up with undercooked claws, but this adaption fixes it. I use tongs to hold the lobsters so that the tails are out and the claws remain submerged.
Laura
If I wanted to do this with lobster tails, would I skip the boil or not?
Susan
I have the same question? Grilling Lobster tails, do you need to parboil?
John Colm
Added a bit of Worcestershire sauce, and a little siracha. Yum.
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