Grilled Lobster

Grilled Lobster


It’s surprising how few people have tried their hand at Grilled Lobster.

Lobster is a GREAT thing steamed, but gets kicked up even more with some wood smoke and basil butter.

With the grill warming up to a medium heat (350-400°F), the lobsters need to be prepped. This is the interesting part. The lobsters are moving around, whole, but they need to be...

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(1 1/2 pound) lobster
tablespoons softened butter
tablespoon chopped basil

Ingredient Tips

Live Lobster
Lobsters are graded by firmness and liveliness. The lower the grade, the softer the shell and less hardy the lobster. When pulled from the water, a healthy lobster should flap its tail and raise its claws.



Heat the grill to medium high, with pecan or apple wood chunks or chips on the side grates.


Cut the lobster into two halves, lengthwise, starting with the joint right behind the eyes. Slice downward through the head. Remove the innards of the lobster, and place each half on the grill, cut side down, for about 3-4 minutes.


While the lobster is grilling (or this can be done ahead of time), mix the basil and butter with a spoon.


Turn the lobster halves over so the shell is down, and place half the compound butter (basil and butter mixed) on the lobster halves, spreading it along the meat of the tail.


Cook the lobster until the meat turns opaque, about 5 more minutes.


Remove the lobster from the grill and serve immediately.

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