Although we believe you can never have too many Maine lobster rolls, we also believe …
How-To: Grill the Perfect Lobster
Anyone can throw burgers on the grill and consider their day duly barbecued. Why not class up the backyard this summer and try your hand at lobster instead?
The king of crustaceans might seem intimidating to the home chef—those claws are nothing to joke about—but you can follow a few simple steps to make the perfect grilled lobster.
Step one: Preheat your grill to medium-high heat. If it’s a charcoal grill, your coals should turn gray.
Step two: Clean your lobsters and pull off the lobster claws and knuckles. Halve the lobsters, lengthwise: Lay the lobster on your cutting board, belly-side up with the tail toward you, and place the point of the knife between its back legs. Insert the knife with enough pressure to cut all the way through, then slice quickly down the middle of the body, through the head. Now crack the claws, and remove the vein and the grain sac from the head.
Step three: It’s time for olive oil and seasonings—then place your lobster halves on the grill with the shells facing down.
Step four: Resist the urge to flip those lobsters! Leave them shell down. If the shells start to turn black, you can move them—shell down—to a cooler section of the grill.
Step five: Grill for 5 to 7 minutes. When the tails turn firm and opaque, pull them from direct heat. The claws will need a couple more minutes. When your lobsters are ready, the meat will be an opaque white color.
Once you’ve mastered the basics, you’re ready to branch out—try this delicious, Indian-spiced barbecued lobster recipe from Ben Pollinger’s School of Fish.
Now serve to your favorite people, and accept your crown as the reigning royalty of this season’s backyard barbeque.