The grill and fragrant paprika infuse the lobster with a subtle smokiness that enhances the richness of the meat. Cooking lobsters on the grill requires some fearless knife-work to get them grill-ready. The lobsters are split lengthwise using a sharp knife to cut from tail to head and the claws are cracked with a mallet or sturdy knife. You can ask your fishmonger to split them for you or use thawed, split lobster tails.
Ingredients
2 live lobsters, about 1½ pounds each
½ cup extra virgin olive oil
2 teaspoons smoked paprika or a pinch of chili flakes
2 large garlic cloves, grated
2 tablespoons mixed chopped fresh herbs such as parsley, rosemary, thyme, and chives
Salt and freshly ground black pepper
Directions
Prep the Lobsters and Herb-oil
Place the lobsters in the freezer for 15 minutes. Meanwhile, in a small bowl, combine the oil, smoked paprika, grated garlic, chopped fresh herbs and a pinch of salt.
Split the Lobsters
Remove the lobsters from the freezer, and set them on a sturdy cutting board, right side up. Take the tip of a sharp, heavy chef’s knife, with the blade facing towards the head, and place it in the center of the body just above the tail. Decisively plunge it into the body and press the blade down the center, cutting all the way through to the head. (Top left photo)
Turn the knife or lobster and cut through the tail. You have the option to remove the pale green tomalley and dark green roe sack, both of which are edible. The dark green roe sack turns bright orange when cooked. (Top right photo)
Use the back of the knife or mallet to crack the claws in several places. (Bottom left photo)
Grill the Lobsters
Preheat the grill over medium-high heat or until the coals are glowing and oil the grates. Brush the cut sides with some of the oil and season with salt and pepper. Add the lobsters to the grill, cut side down and grill for about 1 minute. Flip the lobsters, brush with more of the oil mixture, then close the lid and cook, cut side up, brushing the meat with the oil mixture occasionally, until the meat is opaque and firm, 15 to 20 minutes depending on the size of the lobsters. It’s done when the shells and roe are bright red. (Bottom right photo)
Finish and Serve
Serve the lobsters with any extra herb oil for dipping or drizzling.
Pro Tips
Pair it Up
Enjoy these lobsters with a buttery, unoaked chardonnay or crisp, citrusy sauvignon blanc.
Ingredient Swap
For compound butter, use 1 stick softened butter in place of the olive oil and place small dollops of the compound butter on the cut sides after flipping. No need to baste.
Leftover Magic
Leftover grilled lobster makes delicious lobster rolls or risotto.
