Step 1: Prepare the Lobster
- Chill the Lobster: Place the live lobster in the freezer for 10–15 minutes to slow its metabolism, making it easier to handle.
- Split the Lobster:
- Place the lobster on its back on a cutting board.
- Using a sharp chef’s knife, position the tip at the base of the head (between the eyes) and press down firmly to quickly dispatch the lobster.
- Continue cutting lengthwise through the body to split it in half.
- Remove the stomach sac and intestinal vein (located near the head) and rinse lightly under cold water. Leave the green tomalley if you enjoy their flavor.
Step 2: Preheat the Grill
- Heat the grill to medium-high (400–450°F).
- Lightly oil the grates to prevent sticking.
Step 3: Season the Lobster
- Brush the lobster meat with a mix of olive oil or melted butter, and season with salt and pepper.
- For extra flavor, add minced garlic, fresh herbs (like parsley or thyme), or a squeeze of lemon juice.
Step 4: Grill the Lobster
- Grill Meat-Side Down:
- Place the lobster halves meat-side down on the grill.
- Cook for 4–5 minutes, until the meat begins to char lightly.
- Flip and Finish:
- Turn the lobsters shell-side down.
- Baste with more butter or olive oil if desired, and cook for an additional 5–6 minutes.
- The lobster is done when the meat is opaque and firm to the touch, and the shell is bright red.
Step 5: Serve Immediately
- Remove the lobster from the grill and serve hot with lemon wedges, melted butter, or a light sprinkle of sea salt for a pure, flavorful experience.
Tips for Grilling Live Lobster
- Size Matters: For large lobsters (2 pounds or more), parboil them for 3–5 minutes before splitting and grilling to ensure even cooking.
- Timing is Key: Avoid overcooking; lobster meat should remain tender, not rubbery.
- Keep It Simple: Lobster’s natural flavor is the star. Use seasonings sparingly to let it shine.
Grilling live lobster is a straightforward way to create a delicious, smoky, and unforgettable meal!
