There is something undeniably luxurious about lobster. Often reserved for high-end steakhouses or special occasions, this crustacean is the king of seafood. However, many home cooks feel intimidated by the prospect of preparing it themselves, especially when moving away from the traditional boiling pot and toward the open flame of a grill. Grilling lobster adds a smoky depth of flavor and a slight char that boiling or steaming simply cannot replicate. If you want to elevate your backyard barbecue to a five-star experience, mastering the art of the grill is the way to do it.
Selecting the Best Lobster for Your Grill
Before you even light the charcoal, you need to start with high-quality ingredients. For grilling, live North Atlantic lobsters (Maine lobsters) are widely considered the gold standard. They possess large claws filled with sweet meat and a tender tail. Alternatively, spiny lobsters (often called rock lobsters) are common in warmer waters and are sold primarily as frozen tails.
When buying live, look for lobsters that are active and “feisty.” If you pick one up, it should flap its tail or raise its claws. Avoid lobsters that seem lethargic. Regarding size, “chix” (about 1 to 1.25 pounds) are the most manageable for the grill. They cook quickly and evenly, ensuring the meat stays succulent rather than becoming rubbery.
Fresh vs. Frozen Tails
If you aren’t ready to handle a live lobster, high-quality frozen tails are an excellent alternative. Look for “cold-water” tails, as they generally have better flavor and texture than warm-water varieties. To prepare frozen tails, ensure they are completely thawed in the refrigerator for 24 hours before they hit the heat. Grilling a partially frozen tail will lead to uneven cooking and a tough texture.
Essential Tools and Ingredients
To prepare lobster on the grill successfully, you need more than just heat. Having the right kit on hand prevents panic once the lobster is over the flame.
- Kitchen Shears: These are vital for “butterflying” the tails or splitting the body.
- A Sharp Chef’s Knife: Necessary for splitting the lobster head-to-tail if you are grilling whole.
- Basting Brush: You will need this to apply butter or oil throughout the cooking process.
- Tongs: Long-handled tongs keep your hands away from the high heat.
- Instant-Read Thermometer: The most reliable way to ensure your lobster is cooked perfectly without overdoing it.
For the flavor profile, keep it simple. Lobster meat is delicate, and you don’t want to mask it with heavy sauces. A classic herb butter—made with unsalted butter, minced garlic, fresh lemon juice, parsley, and a pinch of salt—is the standard for a reason.
Preparing the Lobster for the Heat
There are two primary ways to prepare a lobster for the grill: splitting it whole or butterflying the tails.
Splitting Whole Lobsters
If you are brave enough to grill a whole live lobster, the most humane and effective method is to quickly bifurcate it. Place the tip of a sharp chef’s knife on the cross mark (the “T” shape) on the back of the head and plunge it down firmly, then slice down through the tail. This kills the lobster instantly. Open the two halves, remove the grain sac (near the head) and the long intestinal vein. Many chefs leave the tomalley (the green liver) and the roe (if present), as they are considered delicacies, but you can rinse them out if you prefer a cleaner presentation.
Butterflying Lobster Tails
If you are only cooking tails, butterflying is the most aesthetic and functional method. Use kitchen shears to cut down the center of the hard top shell, stopping just before the tail fan. Gently pry the shell open with your thumbs and lift the meat upward, resting it on top of the shell while keeping it attached at the base. This “piggyback” style protects the meat from direct scorching while allowing the smoky air to circulate around it.
Setting Up Your Grill
Whether you use gas or charcoal, the goal is a two-zone fire. You want a high-heat zone for searing and a medium-heat zone for gentle cooking.
If using a gas grill, preheat it to medium-high, roughly 400°F to 450°F. If using charcoal, pile the coals on one side of the grill. Lightly oil the grates using a paper towel dipped in vegetable oil to prevent the delicate meat from sticking.
The Grilling Process Step-by-Step
Once your grill is hot and your lobster is prepped, it is time to cook.
- The Initial Sear: Place the lobster halves or tails meat-side down on the grates over direct heat. Grill for about 2 to 3 minutes. This initial sear locks in the juices and creates a beautiful charred color.
- The Flip and Baste: Flip the lobster so the shell side is down. This shell now acts as a natural “bowl” for the juices and your basting liquid.
- Apply the Flavor: Generously brush your garlic herb butter over the exposed meat. The butter will melt down into the crevices, keeping the lobster moist.
- Cover and Finish: Close the grill lid. This creates an oven-like environment. Continue cooking for another 5 to 8 minutes depending on the size.
- Monitor Temperature: Use your thermometer to check the thickest part of the meat. You are looking for an internal temperature of 140°F. The meat should be opaque and white, not translucent.
Professional Tips for Success
To take your grilled lobster from “good” to “extraordinary,” consider these professional tweaks.
- Don’t forget the claws. If you are grilling a whole lobster, the claws take longer to cook than the tail. Many chefs recommend cracking the claws slightly before putting them on the grill to allow heat to penetrate, or even par-boiling the claws for 2 minutes before grilling the rest of the body to ensure everything finishes at the same time.
- Use citrus effectively. Instead of just squeezing lemon at the end, grill your lemon halves face-down next to the lobster. The heat caramelizes the sugars in the lemon, resulting in a sweeter, more complex juice that complements the smoky lobster perfectly.
- Resting is key. Just like a steak, lobster benefits from resting for 2 or 3 minutes after coming off the grill. This allows the juices to redistribute, ensuring every bite is succulent.
Serving Suggestions
Grilled lobster is the star of the show, but it needs the right supporting cast. Serve it alongside grilled corn on the cob, a crisp Caesar salad, or a light potato salad with a vinaigrette base rather than heavy mayo. A chilled glass of Chardonnay or a dry Rosé provides the perfect acidic counterpoint to the rich, buttery meat.
Frequently Asked Questions
How do I know when the lobster is fully cooked?
The most accurate way is to use an instant-read thermometer. The internal temperature should reach 140°F. Visually, the meat will change from translucent and greyish to a bright, snowy white, and the shell will turn a vibrant red. Avoid overcooking, as lobster becomes rubbery very quickly once it passes 150°F.
Do I need to boil the lobster before putting it on the grill?
It is not strictly necessary, but many people prefer “par-boiling” for 2 to 3 minutes before grilling. This ensures the meat is partially cooked and remains tender, reducing the time the lobster spends over the dry heat of the grill. However, for the best smoky flavor, grilling from raw (especially for split lobsters or tails) is preferred.
What is the best wood or charcoal to use for lobster?
Avoid heavy, overpowering woods like mesquite. Instead, use lump charcoal for a clean heat or light fruitwoods like apple or cherry. These provide a subtle sweetness that enhances the natural flavor of the seafood without masking it.
Can I grill frozen lobster tails without thawing them?
It is highly discouraged. Grilling frozen tails usually results in the outside being overcooked and tough while the center remains raw. For the best results, thaw them slowly in the refrigerator or, if you’re in a rush, place them in a sealed plastic bag under cold running water for 30 to 60 minutes.
How do I prevent the lobster tail from curling on the grill?
If you are not butterflying the tail and want to keep it straight, you can insert a wooden or metal skewer lengthwise through the meat before placing it on the grill. This keeps the tail flat, which is particularly helpful for even cooking and a beautiful presentation on the plate.