It wouldn’t be right for me not to include grilled lobsters in my grilling 101. Grilled lobster is not as hard to prepare as one might think. Follow these steps and you will be eating like a king in no time.
Step 1 Picking out your lobster: You want to make sure the lobster you choose is lively. The more they are snapping their tail and flailing their claws the better. Your lobster should weigh between 1 1/2 and 2 Lbs.
Step 2 Killing your lobster: Step by step directions for this process can be found here. Caution, if you belong to Peta you should look away 🙂
Step 3 Cleaning the lobster: Split the lobster down the length of it. For Presentation do not completly cut in half, butterfly it. Scrape out the dark green, This is the stomach & intestine. The yellowish green stuff is the liver, or tomalley some people find this delicious and leave it in. If you happen to find a long reddish orange strip of roe, or eggs these also can be left in. Remove the claws from the point that connects with the body. Split the largest section of the claw by slamming a large knife down on it.
Grilling the lobster:
Add a bit of salt, I prefer Sea Salt, to the meat part of the lobster body and place on the grill. Place the claws, still in the shells, with the body and grill for about 3 minutes. Turn over and cook for About 4 minutes more, or until the meat is white and firm and the shell is a bright red. Do not over cook.
For a different flavor you can brush with one of the following before grilling:
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
Brush on Lobster and grill
1/2 cup Margarita mixer
2 tbl Tequilla
Stir together and brush on Lobster