Ingredients
4 whole live lobsters (1-1/2 to 2 lb. each) or 4 frozen lobster tails, thawed
Olive oil, as needed
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Claw crackers and picks — extract every bit of lobster and crab
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Claw crackers and picks — extract every bit of lobster and crab
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
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If you're using live lobsters, kill them first, as shown in the How to Kill a Lobster video. Prepare a medium-high gas or charcoal grill fire. Brush olive oil on both sides of the lobsters and set them bottom side down on the cooking grates. Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates, 8 to 10 minutes for a 1-1/2-lb. lobster and 12 to 14 minutes for a 2-lb. lobster. (There's no need to turn the lobster over.) A thawed lobster tail will take about 8 minutes to grill. Remove the lobsters from the grill and let cool for a few minutes. Serve warm with the dipping sauce of your choice Tip: With this method, you'll end up with a slight curve in the lobster's tail. If you want to keep the tail straight