Grilled Lobster
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- ground black pepper
- 4live lobsters, about 1½ pounds each
- Lemon wedges or melted butter, or both
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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
Comments
I have the same question? Grilling Lobster tails, do you need to parboil?
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.
Added a bit of Worcestershire sauce, and a little siracha. Yum.
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.
Parboiling/steaming for a couple of minutes before grilling or baking helps the lobster meat release from the shell. Much easier to enjoy.
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.
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