Grilling lobster is often considered the pinnacle of outdoor cooking. While boiling or steaming is the traditional route, the grill adds a layer of smoky complexity and a slight char that elevates the naturally sweet, succulent meat of the lobster. If you have ever felt intimidated by the prospect of preparing these crustaceans over an open flame, you are not alone. However, with the right preparation and a few professional techniques, you can transform a backyard barbecue into a gourmet dining experience. This guide will walk you through every step of the process, from selecting the right lobster to mastering the internal temperature.
Selecting Your Lobster for the Grill
Before you even light the charcoal or turn on the gas, the quality of your lobster will dictate the success of your meal. You generally have two choices: live Maine lobsters (cold water) or lobster tails (often warm water).
Cold Water vs. Warm Water Lobsters
Cold water lobsters, primarily from Maine or Canada, are widely considered superior for grilling. Their meat is firmer, sweeter, and less likely to become mushy when exposed to high heat. Warm water tails, often found in the frozen section of the grocery store, are convenient but can sometimes have a softer texture. For the best results on the grill, aim for live, hardshell Maine lobsters weighing between 1.5 to 2 pounds.
Freshness Indicators
If you are buying live lobsters, look for activity. A healthy lobster should be lively and lift its claws or curl its tail tightly when picked up. Avoid any that appear lethargic. If you are purchasing frozen tails, ensure they are vacuum-sealed with no signs of freezer burn or ice crystals inside the packaging.
Preparing the Lobster for Grilling
The most common and effective way to grill lobster is by splitting it. This allows the heat to reach the meat directly while the shell acts as a natural protective boat, holding in juices and melted butter.
How to Split a Whole Lobster
To split a whole lobster, place it on a sturdy cutting board. Use a sharp chef’s knife to pierce the head quickly, which is the most humane method. Continue the cut down the center of the body and through the tail, dividing the lobster into two symmetrical halves. Remove the stomach (located behind the eyes) and the long intestinal vein running through the tail. You may choose to leave the “tomalley” (the green liver), though many prefer to rinse it out for a cleaner presentation.
Cracking the Claws
Since lobster claws are much thicker than the tail, they take longer to cook. To ensure the claw meat finishes at the same time as the tail, use the back of your knife or a mallet to gently crack the claws before placing them on the grill. This allows heat to penetrate the thick shell more efficiently.
Preparing Lobster Tails
If you are only grilling tails, you can use the “butterfly” method. Use kitchen shears to cut down the center of the top shell, stopping just before the tail fin. Gently pry the shell open and lift the meat upward, resting it on top of the shell. This creates a beautiful presentation and allows for even basting.
The Best Butter Baste for Grilled Lobster
Lobster and butter are inseparable. While plain melted butter is fine, a seasoned compound butter will soak into the meat as it grills, creating a caramelized crust.
Garlic and Herb Compound Butter
Mix one stick of softened unsalted butter with three cloves of minced garlic, a tablespoon of fresh lemon juice, and a handful of chopped parsley or chives. Add a pinch of smoked paprika for color and a dash of cayenne pepper if you prefer a hint of heat. Brush this generously over the exposed meat before it hits the grill and keep a small pot of it warm on the side for basting during the cooking process.
Setting Up Your Grill
Whether you use charcoal or gas, temperature control is vital. Lobster meat is delicate and can turn from succulent to rubbery in a matter of seconds.
Heat Zones
Create a two-zone fire. On a gas grill, turn one side to medium-high heat and leave the other side on low or off. On a charcoal grill, pile the hot coals on one side. You will start the lobster on the direct heat side to get a nice sear and then move it to the cooler side to finish cooking through without burning the shells.
Cleaning the Grates
Ensure your grill grates are scrubbed clean and lightly oiled. Lobster meat is prone to sticking, and a clean surface is the best defense against tearing the meat when you flip or move the halves.
The Grilling Process Step-by-Step
Now that your lobster is prepped and your grill is hot, it is time to cook.
Searing the Meat
Place the lobster halves meat-side down directly over the medium-high heat. This initial sear should only last about 2 to 3 minutes. This step browns the butter and creates a slight crust on the meat, locking in the natural sugars.
The Shell-Side Finish
Carefully flip the lobster halves so they are shell-side down. Move them to the indirect heat zone. This is the stage where you add another generous coating of your herb butter. Close the grill lid. The shell will act as a pan, steaming the meat in its own juices and the butter.
Cooking Times and Temperatures
Cooking times vary based on the size of the lobster and the heat of your grill, but generally, a 1.5-pound lobster will take a total of 8 to 12 minutes. The most reliable way to check for doneness is using an instant-read thermometer. Aim for an internal temperature of 140°F. At this temperature, the meat will be opaque, white, and firm but still tender.
Professional Tips for Grilling Lobster
To take your lobster from good to world-class, consider these extra steps used by professional chefs.
Par-boiling for Large Lobsters
If you are grilling very large lobsters (over 3 pounds), the outside of the meat may overcook before the center is done. In this case, par-boil the lobsters for 2 minutes in salted water first. Shock them in an ice bath, split them, and then finish them on the grill. This ensures even cooking throughout.
Wood Smoke Enhancements
If using a gas grill, consider adding a small smoker box with lemon wood or alder wood chips. These lighter woods complement the sweetness of the seafood without overpowering it like hickory or mesquite might.
Lemon as a Flavor Tool
Slice several lemons in half and place them cut-side down on the grill for the last few minutes of cooking. The heat caramelizes the sugars in the lemon, making the juice sweeter and less acidic. Squeezing charred lemon over the finished lobster adds a sophisticated depth of flavor.
Serving and Pairing Suggestions
Once the lobster reaches 140°F, remove it from the grill immediately. Let it rest for 2 to 3 minutes so the juices can redistribute. Serve the lobster halves on a large platter garnished with fresh herbs and those grilled lemon halves.
Side Dishes
Grilled lobster pairs beautifully with light, summer-focused sides. Consider grilled corn on the cob with cotija cheese, a crisp arugula salad with a citrus vinaigrette, or a simple garlic butter pasta. If you want a more traditional “clambake” feel, serve with boiled red potatoes and coleslaw.
Drink Pairings
For wine, look for a high-acid white like a Sauvignon Blanc or a lightly oaked Chardonnay. The acidity cuts through the richness of the butter perfectly. If you prefer beer, a crisp Pilsner or a Belgian Witbier with citrus notes is an excellent companion.
Common Mistakes to Avoid
The most frequent error is overcooking. Once lobster meat passes 150°F, it begins to shrink and toughen. Always err on the side of taking it off a minute early, as residual heat will continue to cook the meat for a short time after it is removed from the grill.
Another mistake is forgetting to season. While lobster is flavorful on its own, it needs salt to truly shine. Ensure your butter contains salt, or sprinkle a pinch of flaky sea salt over the meat as soon as it comes off the grill.
Frequently Asked Questions
How do I know when the lobster is fully cooked?
The most accurate method is using a meat thermometer to check for an internal temperature of 140°F. Visually, the meat should be completely opaque and white, with no translucent or grey spots. The shells will also turn a bright, vibrant red.
Can I grill frozen lobster tails without thawing them?
It is highly recommended to thaw lobster tails completely before grilling. Grilling frozen meat results in uneven cooking, where the outside becomes tough and rubbery while the inside remains cold or raw. Thaw them overnight in the refrigerator or in a sealed bag under cold running water for 30 minutes.
Should I remove the black vein before grilling?
Yes, the black vein running through the tail is the digestive tract. While it is not harmful to eat, it can contain grit and has an unappealing appearance. It is much easier to remove once the lobster is split open before it goes on the grill.
Do I need to soak the lobster in water before grilling?
There is no need to soak the lobster. In fact, you want the surface of the meat to be relatively dry before brushing it with butter to ensure you get a good sear. Simply rinse the split lobster to remove any debris and pat the meat dry with a paper towel.
Is it better to grill lobster with the lid open or closed?
You should start with the lid open when searing the meat-side down to keep a close eye on the browning. Once you flip the lobster to the shell side and move it to indirect heat, close the lid. This creates an oven-like environment that cooks the meat evenly and allows any wood smoke to penetrate the meat.