Grilled Lobster

Homard Grillé

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THE FIRST TIME I had grilled lobster was in France in a small town on the Brittany coast, a region renowned for its lobsters. The small half-lobster that was served was very delicious and very expensive, but the flavor was superior to any steamed lobster I had ever eaten, although its claws and legs were dry.

Over the years I have re-created the delicious flavors of a grilled lobster and solved the problem of dry claws and legs. I cook the body of the lobster on the grill, to develo