Lobster Grilled

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Lobster Grilled


Nothing quite matches the sweet, intense, and slightly charred taste of shellfish when it's cooked on the grill. For added flavor, try one of these easy dips: Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.

Serves 4.



4 whole live lobsters (1-1/2 to 2 lb. each) or 4 frozen lobster tails, thawed

Olive oil, as needed



If you're using live lobsters, kill them first, as shown in the How to Humanely Kill a Lobster.


Prepare a medium-high gas or charcoal grill fire.

Brush olive oil on both sides of the lobsters and set them bottom side down on the cooking grates.

Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates, 8 to 10 minutes for a 1-1/2-lb. lobster and 12 to 14 minutes for a 2-lb. lobster.

(There’s no need to turn the lobster over.)

A thawed lobster tail will take about 8 minutes to grill.


Remove the lobsters from the grill and let cool for a few minutes.

Serve warm with the dipping sauce of your choice


Tip: With this method, you’ll end up with a slight curve in the lobster’s tail. If you want to keep the tail straight, thread a metal or bamboo skewer through the tail before grilling.


Serving Suggestions

Serve with Grilled Corn on the Cob followed by a Blueberry Lemon Galette for dessert. 


Nutrition information (per serving): Calories (kcal): 170, Fat (kcal): 3.5, Fat Calories (g): 35, Saturated Fat (g): 0.5, Protein (g): 31, Monounsaturated Fat (g): 2, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 0, Sodium (g): 480, Cholesterol (g): 155, Fiber (g): 0.



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