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
4 whole live lobsters (1-1/2 to 2 lb. each) or 4 frozen
lobster tails, thawed
Olive oil, as needed
using live lobsters, kill them first, as shown in the How to Humanely Kill a
Prepare a medium-high gas or charcoal grill fire.
oil on both sides of the lobsters and set them bottom side down on the cooking
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.
need to turn the lobster over.)
lobster tail will take about 8 minutes to grill.
Remove the lobsters from the grill and let cool for a
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
Serve with Grilled
Corn on the Cob followed by a Blueberry Lemon Galette for
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.