5 Delicious Grilled Lobster Recipes

Ahoy, seafood lovers and grillmasters! After hours of research we’ve selected 5 of the most amazing, mouthwatering grilled lobster recipes we could find! For smoked meat lovers we’ve added a smoked lobster tails recipe that is sure to please your taste buds.

Grilled shrimps make an excellent cocktail, but lobster really is the king of the main course. If you want to treat your guests like royalty this summer, try sizzling up a delicious grilled lobster, drizzling in butter or oil!

Whole lobster and lobster tails are the two main recipe options. Once you’ve grilled one lobster, you’ve pretty much grilled them all. There are a wide variety of lobsters you can cook on a gas or charcoal grill but salt, seasoning, and lemon are the key ingredients you’ll need.

Lobsters cook best when the shell is attached. This will cut down some of your prep time. You’ll be required to crack open your lobster, either cutting a whole one in half, or opening up the tail. For that you’ll need sharp, sturdy utensils.

5 Delicious Grilled Lobster Recipes

Grilling Utensils You’ll Need:

  • Meat Cleaver
  • Meat Scissors
  • Lobster Pliers
  • Locking BBQ Tongs
  • Spatula
  • BBQ Grill Gloves
  • Meat Knife
  • Instant Read Meat Thermometer

1. Simple Grilled Whole Lobster Recipe

(Ben Conniff, Luke’s Lobster)

Ben Conniff of Luke's Lobster in New York City shares his surefire technique for cooking grilled lobsters simply and deliciously!

Prep time

25 minutes

cook time

15 minutes

servings

1

Prep time

30 minutes

cook time

30 - 40 minutes

servings

Up to 4

INGREDIENTS

1 Whole Lobster

4 tablespoons melted butter

2 tablespoons lemon juice

Pinch of salt

Pinch of ground pepper (grinding it fresh onto the lobster will make a huge difference)

1 teaspoon minced garlic (optional)

Directions

  1. For the best grilling results, you should parboil the lobster first [1]. This way, the lobster will be evenly cooked inside and out. Drop the lobster in a pot of boiling water, remove with grill tongs after five minutes and shock in an ice bath to stop it from cooking any further.
  2. Slice the lobster lengthwise all the way through into two halves. Clean out the tomalley (green stuff) from the body. You can either serve the tomalley as a delicacy with the grilled lobster or throw it out [2].
  3. With the same knife, cut small slits in the claws to vent while cooking. Brush the exposed meat with a mixture of melted butter, lemon juice, a little salt and freshly ground pepper, and if you want, some minced garlic.
  4. Clean and lightly oil the grill and get your coals at medium heat. Lay the lobster flesh side down and cook for about five minutes. Then flip it over carefully with your spatula, brush on more lemon butter, and cook the shell side down for another five minutes.

 When finished the meat should be firm and opaque all the way through. Your instant read meat thermometer should read an internal temperature of at least 135 - 140 degrees fahrenheit to be considered cooked.  Serve with more lemon butter on the side.

Grilled Lobster With Garlic-Parsley Butter

2. Grilled Lobster With Garlic-Parsley Butter

(By Saveur.com)

Deliciously grilled and seasoned, this grilled lobster recipe requires 1 live lobster that you split in two. It only takes 20 minutes to complete and enjoy flavorful grilled seafood!

Prep time

10 minutes

cooking time

10 minutes

Servings

1-2

INGREDIENTS

1 Live lobster (1 -1.5 lb.)

8 Tbsp. unsalted butter (softened)

2 Tbsp. of finely chopped parsley

1 ½  Tsp. of crushed red chile flakes

Kosher Salt

Freshly ground Black Pepper, to taste

1⁄4 cup olive oil

1 Lemon

Directions

  1. Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl and set aside. 

  2. Using a meat cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. 

  3. Transfer lobster halves, shell side down, to a baking sheet. Then, crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.

  4. Next, heat a charcoal grill or set a gas grill to high. Bank coals or turn off burner on one side.This way, you can use zone cooking [3].

  5. Place lobster halves, flesh side down, and claws on the hottest part of the grill. Cook until slightly charred, 2-3 minutes. 

  6. Flip lobster over with grill tongs and, using a spoon, spread lobster with the garlic-parsley butter. Continue grilling until lobster meat is tender, 3-5 minutes more.

 Grilled Lobster Tail

 3. Grilled Lobster Tail

(By Taste of Home)

Taste of Home is a magazine known for curating great home decor ideas as well as cooking. Their grilled lobster tail recipe is fairly easy to do, but loosening the meat from the tail shell can be a bit tricky!

INGREDIENTS

6 Frozen Lobster Tails, thawed (8 to 10 ounces each),

3/4 Cup of Olive Oil

3 Tablespoons minced fresh chives

3 Garlic cloves, minced

1/2 Teaspoon Salt

1/2 Teaspoon Pepper 

Directions:

  1. Using a sharp pair of meat scissors, cut 3 to 4 lengthwise slits in the underside of the lobster tail to loosen the shell slightly. Cut the top of the lobster shell lengthwise, down the center with scissors, leaving the tail fin intact. 

  2. Cut the shell at an angle away from the center of the tail (at base of tail fin). 

  3. Loosen meat from shell, keeping the fin end attached, then lift the meat and lay over the shell.

  4. In a small mixing bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes.

  5. Preheat your gas grill to medium - high heat. On a charcoal grill, use 5 - 6 charcoal briquettes. 

  6. Place lobster tails, meat side up, on grill rack. 

  7. Grill over medium heat for 10-12 minutes or until meat is opaque. Keep the grill lid closed.

Grilled Lobster With Lemon And Herbs Recipe

4. Grilled Lobster With Lemon And Herbs Recipe

(RicardoCuisine.com)

With only ten minutes of cooking time on your grill, you’ll spend more time prepping this bad boy recipe than actual grilling. The herb mayonnaise is especially delicious and will really add a kick to your lobster!  Give it a try!

Prep time

30 minutes

cooking time

10 minutes

Servings

up to 4

INGREDIENTS

4 x Live Lobsters, 1 - 1.5 lb (454 to 675 g) each

Herb Oil:

1/3 cup (75 ml) olive oil

2 tbsp chopped basil

2 tbsp chopped chives

1 tbsp chopped fennel fronds

1 clove garlic, finely chopped

2 lemons, halved

Herb Mayonnaise Ingredients:

1/4 cup (60 ml) mayonnaise

2 tbsp (30 ml) lemon juice

2 tbsp chopped basil

2 tbsp chopped chives

1 tbsp chopped fennel fronds

1 clove garlic, finely chopped

Salt and Pepper

Directions:

  • Press the tip of a sharp chef’s knife in the crack located behind the eyes on the lobster head. Press down firmly and quickly to split the head in half.
  • Cut the tail in half lengthwise. Remove and discard the intestines, the greenish parts, and the gravel pouch located in the upper part of the head.
  • Repeat with the remaining 3 lobsters.
  • Preheat your gas grill for 10- 15 minutes, setting the burners to high. Oil the grates. On charcoal, use 5 - 6 charcoal briquettes.
    In a small bowl, combine all the herb oil ingredients except for the lemons. Season with salt and pepper.
  • Drizzle the lobsters with half of the herb oil.
  • Reduce the heat to medium. Place the lobsters on the grill, cut side up. Close the lid and cook for 8 to 10 minutes.
  • Crack the lobster claws with lobster pliers. Drizzle the lobsters with the remaining oil.
  • Grill the lemon halves, cut side down.
  • Meanwhile, in a bowl, combine all the herb mayonnaise ingredients. Serve the lobsters with the herb mayonnaise and the grilled lemon
Smoked Lobster Tails Recipe

5. Smoked Lobster Tails Recipe

(Traeger Grills)

Traeger is a well established brand in the bbq world, recognized for making quality grills and electric smokers. Their smoked lobster tails recipe is ideal for your Traeger pellet grill, but will work just as well on any brand of smoker or pellet grill.

INGREDIENTS

2 Lobster Tails (8-10 OZ each)

8 TBSP Butter

2 TBSP Lemon Juice

1 TSP Paprika

1/4 TSP Garlic Salt

1/4 TSP Old Bay Seasoning

1/4 TSP Freshly Ground Black Pepper

2 TBSP Fresh Parsley (chopped)

Directions:

  1. Prepare the lobster by cutting down the middle of the tough shell toward the tail with kitchen shears. Using your fingers, gently pry the meat from the shell, keeping it attached at the base of the tail. Lift the meat so it is resting on top of the split shell (again, keeping it attached at the base of the tail).

  2. Make a slit down the middle of the meat to butterfly it open on top. Place the lobster tails on a rimmed baking sheet.

  3. Melt the butter in a small saucepan over medium-low heat. Whisk in the lemon juice, paprika, garlic salt, Old Bay Seasoning, pepper, and parsley.

  4. Pour about 1 tablespoon of the butter mixture over each lobster tail. Keep the remaining butter mixture warm.

  5. When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  6. Remove the lobster tails from the baking sheet and arrange them directly on the grill grate. Cook for 25 to 30 minutes, or until the meat is white and opaque.

  7. Transfer lobster tails to a platter and serve with the reserved butter mixture. 

Enjoy!


Lobster Grilling Tips

  • Preheat your grill for 10 - 15 minutes before laying the lobster on.
  • Grease your cooking grates prior to laying down your lobster. This will reduce sticking.
  • Always grill your lobster to an internal temperature of 140 degrees Fahrenheit.
  • Use zone cooking to create hot and medium zones of heat on your gas or charcoal grill.
  • Grill lobster with the lid closed, but leave the vent open to allow for adequate air circulation.
  • Hardwood oak or hickory add flavor to your lobster when smoked in a smoker or pellet grill.
  • Common olive oil works better for cooking at high heat than virgin or extra-virgin oil.
  • These higher grades have an ideal flavor for cold foods, but they smoke at lower temperatures.

References

[1] PARBOILING, THEN BAKING LOBSTERS MAKES THE MEAT ESPECIALLY MOIST(Orlando Sentinel)

[2] Is It Safe To Eat The Green Tomalley In Lobster? (Men's Journal)

[3] A Two-Zone Fire Is the Secret to Not Setting Grilled Food on...Fire  (BonAppetit.com)

About the Author William Clay

William Clay is a BBQ enthusiast dedicated to sharing his grilling (and overall cooking) expertise with FireFoodChef's readers.