Grilled Lobster

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 × 1½ lb (750 g) live lobster
  • Pinch fine sea salt
  • Black pepper
  • 4 oz (125 g) best unsalted butter
  • Juice of 1 lemon
  • 1 bottle Château Grillet 1970 or 1976


With a sharp 12 in. (30 cm) cook’s knife, kill the lobster with a sharp plunge through the back of the head. Then cut it in half lengthways. Remove the black or greenish sac from the head and the black or green thread which runs the length of the body.

Pre-heat the grill. Place the lobster on a grilling tray, season with salt, pepper and little knobs of butter and cook under the hot grill for 10 to 15 minutes, or until the shell on the claws has turned pink.

Upon your finest polished table, set the crystal and silver; there will be silver jugs of melted butter and lemon juice. Before eating, check that the petals have not fallen from the red roses that add the only colour to the otherwise cool and sombre room. If the telephone rings, ignore it. A smile of satisfaction is quite in order as you pour the pale greenish Château Grillet into a large glass and sip in silent splendour as you contemplate the milky flesh of your lobster. Eating alone has its compensations.