We’ve all had lobsters prepared in the traditional and tried-and-true steaming method. But if you’ve only ever had lobsters steamed then you’re missing out on a world of flavor, my friends. To enhance the natural flavors of the lobster, and add a novel smoky taste, the only way to go is to grill your lobster on the barbeque.
Here’s what to do:
- Get yourself some 1-1/2 and 2 pound live lobsters, as many as you need to feed. If you have to go frozen, don’t sweat it, but as with all foods, and especially seafood, the rule is “fresh is best.”
- Bring two gallons of water to a boil in a big stock pot. Parboil your tasty-crusties two at a time for five to seven minutes each go.
- Upend your parboiled lobsters on a cutting board and slice them half-wise tail to head. Split the claws on the side that will be turned up (away from the flame) on the grill.
- Place each half lobster shell side down on a grill that has been pre-heated to medium temperature.
- Baste the lobster meat with melted butter and season per your predilections with garlic, herbs, and spices.Or, if you choose, leave it a blank, buttery slate.
- Cover with a metal pie plate or a shallow roasting pan to ensure quick and even cooking. Remove the cover periodically to baste the lobsters and to check cooking progress.
- Cover your lobster-halves and grill for about ten minutes, basting every two-to-three minutes. Check at the thickest part for doneness: when the meat is white and opaque, your grilled lobsters are ready to eat.
Tips:
Lobsters should be cooked on the day they are purchased. Store live lobsters in your refrigerator until you are ready to begin the cooking process.- Split lobsters take up quite a lot of room on the grill, so the larger the grilling space, the more lobsters you can cook at a time.
- You can use just about any kind of grill to cook lobsters, including gas and charcoal grills. Try using wood charcoal for the flavor it imparts. I wouldn’t recommend you try grilling lobsters on a George Foreman or other electric grill, though.