Grilled Lobster
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Although purists will insist Maine (Atlantic) lobster should only be steamed, boiled or cooked during a clambake over hot rocks covered with freshly harvested rockweed, grilling is also an option. Maine lobster is not the same as its warm-water cousin called spiny or rock lobsters. Atlantic lobsters have two large meat-filled claws while rock lobsters have no claws and the only meat is from the tail.
  • 1 1½ to 2 lb Maine lobster
  1. Humanely kill the lobster by using a large chef’s knife to slice between the eyes splitting the head in half.
  2. Brush olive oil on both sides of the lobster and set it bottom side down on the cooking grate. (If you want the tail to remain straight while cooking, insert a skewer into the tail running it alongside the underside of the shell; otherwise the tail will curl during cooking).
  3. Grill the lobster until the shell is bright red, about eight to 10 minutes for a 1½ pound lobster and 12 to 14 minutes for a two pound lobster. Remove the lobster from the grill and let it cool for a few minutes before cracking the tail and claws. (You want the lobster to have an internal temperature of 175 degrees F. in the tail section.)
  4. Serve warm with a dipping sauce of your choice (melted unsalted butter with a bit of lemon juice is a good choice).
Recipe by Burn Blog at