Large crustaceans

Lobsters, Spiny Lobsters, and King Crabs

Appears in

Published 2015

Halve live or raw crustaceans lengthwise with a knife (you can also ask your fishmonger to do this).

Rinse the lobster or spiny lobster thoroughly to remove the digestive tract and the intestines. We do this because they would fall out of the shell or stick to the grid otherwise.
Fire up the kamado to 425°F (220°C) with one large hot spot.
Dab the meat side dry and place a halved, cleaned lobstertail, meat-side down, on the grid. Create a grill mark.
Turn the half over and cook it shell-side down. Press the meat to determine how done it is; once the meat is firm and doesn’t give, it’s ready. The shell’s color should be deep red. Another sign that the lobster is ready: when steam escapes from the elbows of its claws and joints.