Grilled Lobster

Grilled Lobster

Prep Time40 minutes
Cook Time30 minutes
Servings: 2


  • 4 2- lb. Maine lobsters live
  • 1 lb. salted butter
  • 4 cloves garlic mashed
  • 1/4 c fresh parsley chopped
  • 2 shallots minced
  • 2/3 c fresh lemon juice
  • Juice of 1/2 medium orange
  • 2 T fresh tarragon
  • Salt & pepper to taste
  • Fresh lemon wedges


  • Sauté shallots and garlic in saucepan for five minutes or until soft.
  • Add the rest of the ingredients except lobster and lemon wedges, and heat until butter is melted.
  • Set aside and keep warm, stirring occasionally.
  • Line grill with aluminum foil. Do NOT cover the entire cooking area with aluminum foil.
  • Preheat grill to medium.
  • Split lobsters: place each on its back, sever the spinal cord by inserting a sharp knife between tail and body and then split lobster in half lengthwise.
  • Remove stomach and intestinal vein.
  • Crack claws and sprinkle meat with salt & pepper.
  • Paint lobster with melted butter mixture.
  • Place on grill flesh side down, cooking until there is a light char on the meat.
  • Turn, baste with butter and grill until meat is firm.
  • Remove lobster from grill and paint with melted butter, keep wrapped in foil.
  • Remove claws from lobster.
  • Place claws back on grill for 5-6 minutes more.
  • Remove and serve with the split lobsters.