Grilled Lobster with Lime Mayonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Hot Coals: A User's Guide to Mastering Your Kamado Grill

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

  • About

While boiling or steaming may be the more common ways to prepare lobster, we prefer to grill them. We find that grilling makes lobsters take on an intense, smoky flavor you wouldn’t get from boiling them. Served with lime mayonnaise, this dish is perfect for a summer cookout.


For the Mayonnaise

  • 2 egg yolks
  • Finely grated zest and juice of 1 lime
  • 1 te


  • Fire up the kamado with the cast-iron grid to 425°F (220°C) and create three hot spots.
  • Prepare the mayonnaise: You can prepare the mayonnaise a few hours in advance. In a stand mixer fitted with the whisk attachment, combine the egg yolks, lime zest and juice, mustard, Worcestershire, and confectioners’ sugar. Turn on the machine and slowly pour in the oil until