Grilled Fresh Lobster

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

I was turned on to grilled lobster through Jasper White’s book Jasper White’s Cooking from New England, and now it’s my favorite way to cook lobster. The shells char as the meat cooks, giving the lobster a delicious flavor. Buy lobsters alive. Before you split it, the lobster can be killed humanely by inserting a knife decisively at the spot where the head joins the body. This severs the spinal cord, dispatching it instantly. Alternatively, it can be killed by plunging it into boiling water for 2 to 3 minutes.


  • 2 whole lobsters (about pounds each)
  • Olive oil
  • Salt and freshly ground pepper
  • Simple Herb Butter Sauce
  • Fresh lemon wedges


Prepare a Charcoal fire or preheat a gas grill using the two level method. Split the lobsters in half lengthwise and gently crack the claws. Remove and discard the long thin intestinal tract that runs the length of the lobster and also the lumpy head sac that is located near the eyes. Brush the shell and tail meat with olive oil and season with salt and pepper. Place the lobsters, shell side down, directly over medium coals. Liberally brush on the Simple Herb Butter Sauce, working some of it into the cracked claws. Repeat this again in a couple of minutes.

When the shell begins to char a bit, move the lobsters to a cooler spot on the grill and cover them with a metal roasting pan. Cook for 4 to 5 minutes more or until the meat is just cooked through. (It should be slightly translucent in the center.)