How to Cook Grilled Lobster 

If you are learning how to cook grilled lobster, when purchasing products for your recipes, careful attention should be given to the quality. Two types are sold in the supermarkets; the Atlantic coast which is distinguished by its large claws; the pacific coast (spiney lobster) has no claws but is characterized by protruding antenna. They are usually purchased live for grilled lobster recipes. A healthy lobster will be full of vigor and its tail will be tightly curled. You will see it wave its claws and antennas when taken from the water; the weight will also appear heavy for the size. Lobsters are sold according to the size although the size does not seem to affect the quality or taste of the meat; it will be sweet, firm and tender.

Like all tender fish and shellfish, when learning how to cook grilled lobster, these recipes taste delicious when scented by the smoke from a wood, gas or charcoal fire. They need very little cooking to develop the flavor and firm up the flesh; too much cooking will make these delicacies tough and dry. The goal for grilled lobster is to produce meat which is firm but still very moist. This is accomplished by first brushing the lobster with oil or melted butter to seal in the juices before cooking. Next the cooking needs to be quick in over all cooking.

When learning how to cook grilled lobster, they are usually split in half and grilled in their shell. To prepare the lobster place it right side up. Steady it and with the tip of a large knife pierce through the shell and the flesh at the center of the cross shape behind the head and kill it quickly. Turn it over and force the knife through the center of the body and tail to cut it in half lengthwise. Discard the gravel sac from the body and the vein from the tail. Remove any black roe and green tomalley; cut off claws. Place the flesh side up on an oiled grill with source of heat (fire or coals) no closer to the rack than four inches. Cook for about 12 to 15 minutes basting with oil based marinade.

There are not a lot of different ways or techniques of making lobster recipes; there are many techniques of removing and eating the lobster meat. Perhaps you have seen people eating in restaurants who struggle with this problem. If claws are still on, take a nut cracker or lobster cracker and crack open the claws; remove the meat. Twist off the head from the tail; with shears or knife cut away the thin underside shell and discard. Gently pull meat from the shell.


  • ½ Cup butter
  • 2 Tablespoons Pernod liqueur
  • 2 Tablespoons crushed tarragon
  • 32 Ounces rock lobster tails
  • 4 Tablespoons melted butter
  • Oil for grill

Cut top membrane from tails and discard; loosen meat from shell and brush tails with melted butter.

Put tails on the oiled grill cut side down and cook 2 to 3 minutes; turn over and cook until done 7-9 minutes. (The shell may char)

Combine ½ cup butter, Pernod liqueur and tarragon; serve with lobster.


  • ½ Cup soft butter
  • ½ Teaspoon Tabasco sauce
  • 1 Tablespoon lemon juice

For lobster plan for 1 live lobster for each serving. Brush lobster with the Tabasco butter. Place shell side down on the grill about 5 inches from the coals. Grill about 20 minutes until shell is brown. Baste often with the Tabasco butter. Serve in the shell with remaining butter.


Lobster or tails can be accomplished by using the broiler in the oven. When doing lobster tails cut away the thin undershell covering meat. To avoid curling bend the tail backwards until the hard top shell cracks. Preheat broiler. Place tails with meat side up on broiler pan. Brush meat with melted butter. Broil 3 inches from the heat source for 7 minutes. Turn the shells over and broil for 7 more minutes. Serve with warm melted butter and lemon wedges.

CEVICHE RECIPE with lobster and conch

Grilled lobster recipe can be used in this ceviche recipe with conch.

  • 2 Cups fresh cleaned and diced conch
  • 2 Cups grilled lobster (or poached)
  • ¼ Cup diced onion
  • ¼ Cup diced green bell pepper
  • ¼ Cup diced yellow bell pepper
  • ¼ Cup fresh corn kernels
  • ¼ Cup diced papaya
  • 2 Tablespoons lime juice
  • ¼ Cup rice wine vinegar
  • ½ Cup extra virgin olive oil
  • 1 Teaspoon chopped jalapeno pepper
  • 1 Tablespoon honey
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons chopped fresh mint
  • ¼ Cup chopped scallions
  • 1 Tablespoon fresh grated ginger
  • Salt/pepper

Wash fresh conch well and pat dry with clean paper towels.

Combine all ingredients and mix well; season with salt and pepper.

Marinate in refrigerator for about 3 hours tossing occasionally to mix.

LOBSTER SAUCE RECIPE to be used with lobster recipe

This is a Greek sauce recipe which can be served with any lobster recipe or other seafood.

  • 1 Cup chopped onions
  • 2 Cloves minced garlic
  • ¼ Cup olive oil
  • 1 Can (28 ounces) Italian plum tomatoes chopped
  • 3 Tablespoons dry white wine
  • ½ Cup chopped fresh parsley
  • ½ Teaspoon dried oregano
  • ½ Teaspoon salt
  • ¼ Teaspoon sugar
  • 1/8 Teaspoon red pepper
  • 1/8 Teaspoon black pepper
  • ½ Teaspoon grated lemon peel
  • ¼ Cup crumbled feta cheese

Sauté onions and garlic in olive oil in saucepan until tender.

Drain tomatoes reserving ¾ cup juice; add tomatoes and reserved juice and sauté 2 minutes.

Add dry white wine, parsley, oregano, salt, sugar, red pepper, black pepper and lemon peel.

Bring to a boil reduce heat and simmer uncovered 30 minutes; stir in feta cheese.

Serve with grilled lobster recipe.


Learn to prepare grilled lobster; each 1 serving.

  • 1 Live lobster (About 1 ½ pounds)
  • ½ Cup melted butter
  • ½ Teaspoon Tabasco sauce
  • 1 Tablespoon lime juice

Place lobster on cutting board with smooth side of shell up.

Hold a towel firmly over the head and claws of the lobster.

Quickly insert the point of a sharp heavy knife into center of back of head.

Quickly bear down heavily cutting through the entire length of the body and tail.

Split the halves apart; remove the stomach, a small sac which lies in the head and the spongy lungs which lie between meat and shell.

Also remove the dark intestinal line running through the center of the body.

Crack large claws with mallet or nutcracker.

Combine butter, Tabasco and lime juice; brush over the lobster meat.

Place shell side down on grill about 5 inches from hot coals.

Cook 20 minutes or until shell is browned basting frequently with the butter mixture.

Heat remaining butter mixture and serve with lobster in shell.