Grilled Atlantic Lobster Brushed with Garlic Butter & Herbs

Grilled lobster is a delicious and easy way to expand your summer grilling selection and a traditional East Coast flavor perfect for any special occasion or cookout. With minimal effort you can create spectacular looking seafood that's rich, succulent, and full of flavor.

If you've never cooked with lobster before I would recommend checking out my complete guide to cooking lobster at home first.

Otherwise let's jump right in!

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The great thing about grilling lobster is that they cook fairly quick, and with a little bit of prep, a lot of food can be cooked and then enjoyed with friends. Ideal for Canada Day or New Years when you don't want to spend all day cooking.

Prep The Lobster

While you can grill fresh lobster, I would recommend quickly blanching them first. This is especially helpful if cooking for a group. You can blanch all the lobsters ahead of time, and then cut and grill them as needed the day of.

By blanching the lobster you first of kill them eliminating the need to cut the lobster in half while live, which can be off putting for some. It also helps to par-cook the thick claws which are protected by the shell and can easily be under cooked on the BBQ.

Blanch The Lobster

To blanch the lobster, bring a pot of water to a boil and season it heavily with salt. It should be salty like sea water.

As the water is heating up, prepare a large pot or pan with an ice bath. Essentially a pot or tub filled with cold water and ice cubes which will be used to cool the lobster as quickly as possible.

1. Drop in the live lobster into the boiling water and cook at a roiling boil for 2-3 minutes.
2. Quickly scoop the lobsters out of the water, and immediately submerge in the ice bath. This will stop the cooking process and prevent overcooked meat.

The blanched lobsters can be kept in the fridge for up to two days before finally grilling and serving them.

Grilling The Blanched Lobsters

To grill the lobsters, pre-heat your grill as you would normally do. On the stove or side burner, melt 1lb of butter and add in one roughly minced clove of garlic and 2 tablespoon of parsley.

Using a large chefs knife, cut the lobster completely in half from head to tail. Make sure you don't use the best knife in the kitchen, the hard shell can easily chip very finely sharpened blades.

Don't worry if some of the lobsters have a bunch of black goo in them. This is normal in female lobsters especially when only par cooked. The black goo is the uncooked roe or coral. It will turn bright red when cook. - Chef Markus Mueller

If there is any un-cooked roe in the lobsters, simply scoop it out prior to grilling as it will just burn on the grill. Brush the cut lobsters with a thin coat of butter and then place flesh down right on the hot grill.

Grill the lobsters for about 5 minutes with the BBQ lid closed to quickly sear the tail meat. By keeping the lid closed you also help cook the claws faster.

Once the tail meat is nicely grilled, take the lobster of the grill and liberally slather the tail meat with garlic butter.

Take a chefs knife and crack the large claw open to make it easier to eat and get into. Serve immediately.

Have you cooked or tried cooking lobster at home?? Comment & Rate the guide below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

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