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Get out the grill and fire up the barbecue: The grilling recipes in this Howcast video series are just begging to be cooked.
You Will Need
- Large live lobsters
- Clarified butter or basting sauce
- Olive oil
- Lemon juice
- A heavy, sharp knife
- A nutcracker
- A basting brush
Buy large lobsters
Buy 1½ to 2-pound live lobsters for grilling.
Use a sharp knife
Parboil the lobsters for five minutes. Then, Use a heavy, sharp knife to split the lobsters.
Split the head
Hold a lobster by the tail. Insert the knife an inch or so behind the lobster's eyes with the blade pointing forward, toward the eyes and away from your hand. Sharply press forward and down to split the head lengthwise.
Split the rest
Turn the lobster around and split the body and tail. Scrape out and discard the dark green stomach and intestines. You can leave the yellowish tomalley and pink roe.
Remove the claws
Cut off the claws and crack them with a nutcracker or split them with the knife.
Put the claws on the hottest part of the grill. Place the bodies meat side down and grill for one to two minutes over lower heat.
Baste the lobster with clarified butter or a sauce made of equal parts olive oil and lemon juice with a pinch of salt, pepper, and parsley.
Finish and serve
Flip the lobsters and cook on the shell side for four to five minutes. When the shells are red and the thickest part of the meat is opaque, it's done.