How to Grill Lobster for the Ideal Summertime Treat
Grilled Lobster Tails When it’s time to break out the grill and burgers and hot dogs just don’t register on the culinary excitement scale, it is time to try something new. Seafood lovers may find a new favorite grilling...
When it’s time to break out the grill and burgers and hot dogs just don’t register on the culinary excitement scale, it is time to try something new. Seafood lovers may find a new favorite grilling sensation and it just might be grilled lobster.
Grilling a lobster combines the smokiness of the charcoal and the succulence of the sea. Do you know how to grill lobster? Grilling a lobster is no secret. The cooking process is simple and the eating process is less labor intensive than wrestling with a steamed or boiled lobster.
The Lobster Boiling Process
Choose live lobsters between 1-1/2 and 2 pounds. It is important to cook the lobsters within 24 hours of purchase and keep them refrigerated until it is time for them to take a head first swan dive into the pot of boiling water.
Use a pot big enough to accommodate one or two lobsters at a time. Fill the pot with water and allow it to come up to a boil. Parboil the lobsters for five minutes. Keep in mind the lobster will not be fully cooked at this point.
Prepare the lobster for the Grill
Place the parboiled lobster onto a cutting board shell side down, and with a large, sharp knife cut the lobster lengthwise from head to tail. Remove the claws and crack the shell, but leave the meat in the claw. Remove the yellow-green tomalley and discard. Preheat the grill to a medium temperature and for charcoal fired grills that is when the coals are beginning to turn white.
The Grilling Process
Coat the lobster shells with olive oil and place on the grill shell side down. Place the claws on the hottest part of the grill, drizzling basting sauce into the cracks. Baste the lobster meat with basting sauce prepared beforehand and cover the lobsters with a shallow roasting pan. Being covered ensures the lobster cooks quickly and evenly. Let the lobsters cook for about 10 minutes or until the lobster meat is firm and opaque. When the exposed lobster meat is cooked, the claws will be cooked, as well.
An alternate cooking method is to coat the shells with olive oil and baste the lobster meat with the prepared basting sauce and cook shell side down for 3 to 5 minutes and then flip the lobster and grill meat side down for 6 or 7 minutes or until the meat is firm and opaque. This method does not require covering the lobster during the cooking process.
- 8 tablespoons of melted butter
- 2 tablespoons of finely chopped parsley
- 4 cloves of finely chopped garlic
- zest of 1 lemon
- salt and pepper to taste
- for an added snap add 1-1/2 teaspoon of crushed red pepper
Combine all ingredients in a bowl and whisk until well mixed.
Other spices can also be added to the basting sauce such as 2 tablespoons of barbeque sauce, a dash or two of soy sauce or Italian salad dressing.
Once the grilled lobsters have reached perfection, take them off the grill and let them cool for a few minutes before serving. The lobster meat will be easily removable from the shell. Pull the claws apart and extract the meat. Serve the lobster with melted butter. Adding in garlic bread and a salad will create the ideal mid-summer lunch or dinner.
That, my friend, is how to grill lobster.
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