Grilled Lobsters with Tarragon

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 small lobsters (1ΒΌ pounds each)
  • 1 cup soft fresh bread crumbs
  • Β½ cup butter, at room temperature
  • 2 tablespoons finely chopped fresh tarragon or 2 teaspoons dried tarragon
  • ΒΌ teaspoon chopped fresh thyme
  • 1 tablespoon finely chopped parsley
  • Salt and freshly ground black pepper
  • Melted butter
  • Lemon wedges
  • Anchovy Butter


  1. Place the lobsters on their back shells on a wooden board. Quickly sever spinal cord by plunging a sharp knife through to back shell where body and tail of lobster are joined. Chop through the back shell fore and aft to cut into halves. When all lobsters are split into halves, remove and discard small sac below head. Remove and discard intestinal vein running down center of lobster. Remove the soft green liver and orange coral or roe from cavity of lobsters and place in a mixing bowl.

  2. To the mixing bowl add the bread crumbs, butter, tarragon, thyme, and parsley. Blend well with the fingers. Season with salt and pepper to taste.

  3. Fill the cavity of each lobster half with an equal portion of the mixture. Cover the filled portion with aluminum foil. Brush the exposed tails with butter and sprinkle with salt and pepper.

  4. Place cut sides down over hot coals. Place the claws on the grill. Grill the lobsters on both sides, brushing occasionally with butter. The total cooking time should be fifteen to twenty minutes.

  5. At the end remove the foil and gently turn cut side to coals to let stuffing brown lightly. Handle with care or stuffing will fall out. Garnish with lemon wedges and serve hot with anchovy butter.

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