The Ultimate Guide to Grilling Lobster with Lemon and Herb

Grilling lobster is an art that combines simplicity with sophistication. When done correctly, the smoky char from the grill enhances the natural sweetness of the lobster meat, while the bright, zesty notes of lemon and the aromatic complexity of fresh herbs create a symphony of flavors. This guide will walk you through every step of the process, from selecting the perfect lobster to mastering the grill, ensuring that your grilled lobster with lemon and herb becomes the star of any meal.

Selecting the Best Lobster

The foundation of a great grilled lobster dish starts with choosing the right lobster. For grilling, hard-shell lobsters are preferable because they hold up better on the grill and have more meat relative to their size. Look for lobsters that are lively and active; this is a sign of freshness. Ideally, choose lobsters that weigh between 1.5 to 2 pounds each, as they are easier to handle and cook evenly on the grill.

If possible, purchase your lobsters from a reputable fishmonger or market that sources them sustainably. Live lobsters should be cooked within a day of purchase to ensure the best flavor and texture. If you’re unable to cook them immediately, store them in the refrigerator covered with a damp cloth, but avoid placing them in fresh water or ice, as this can kill them prematurely.

Preparing the Lobster for the Grill

Preparing a live lobster for grilling may seem daunting, but with the right technique, it’s straightforward and humane. The most common method is to quickly and humanely dispatch the lobster by inserting a sharp knife into the crossmark on the head, just behind the eyes. This method ensures the lobster feels no pain.

Once prepared, you’ll need to split the lobster in half lengthwise. Use a large, sharp chef’s knife to cut from the head down through the tail. Be sure to keep the shell intact, as it will help protect the meat during grilling. Remove the digestive tract (the dark vein running through the tail) and the tomalley (green substance) if desired, though some enjoy the tomalley for its rich flavor.

Rinse the lobster halves under cold water to remove any residual bits, then pat them dry with paper towels. This step is crucial for achieving a good sear on the grill.

Creating the Lemon and Herb Marinade

The marinade is where the magic happens. A simple yet flavorful combination of lemon, herbs, garlic, and olive oil will infuse the lobster with brightness and depth.

Ingredients for the marinade:

• 1/2 cup extra-virgin olive oil
• Zest and juice of 2 lemons
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chives, chopped
• 1 teaspoon smoked paprika (optional, for a hint of smokiness)
• Salt and freshly ground black pepper to taste

Whisk all the ingredients together in a bowl. The acidity from the lemon juice will slightly “cook” the lobster meat if left to marinate for too long, so it’s best to brush the marinade onto the lobster just before grilling or during the grilling process. Reserve some of the marinade for basting and serving.

Prepping the Grill

A well-prepped grill is essential for perfectly grilled lobster. Whether you’re using a gas or charcoal grill, aim for a medium-high heat, around 375°F to 400°F. If using a charcoal grill, arrange the coals to create two zones: a direct heat zone for searing and an indirect heat zone for finishing.

Clean the grill grates thoroughly and oil them generously to prevent the lobster from sticking. Use tongs and a folded paper towel dipped in vegetable oil to grease the grates.

Grilling the Lobster to Perfection

Place the lobster halves shell-side down on the grill over direct heat. This allows the shell to protect the meat from drying out while imparting a smoky flavor. Grill for 5-7 minutes with the lid closed, depending on the size of the lobster.

After the initial grilling, brush the meat generously with the lemon and herb marinade. Flip the lobster halves so that the meat side is down on the grill. Grill for another 3-4 minutes, just until the meat is opaque and lightly charred. Be careful not to overcook, as lobster meat can become tough and rubbery.

If your lobster claws are large, you may want to par-cook them before grilling. Boil them for 4-5 minutes, then crack them slightly before placing them on the grill to finish cooking.

Serving Suggestions

Once grilled, transfer the lobster to a platter and brush with any remaining marinade. Squeeze fresh lemon juice over the top and garnish with additional chopped herbs. Grilled lobster pairs wonderfully with simple sides that won’t overshadow its delicate flavor. Consider serving it with:

• Grilled asparagus or corn on the cob
• A light, citrusy salad
• Garlic butter noodles or crusty bread to soak up the juices

For an extra touch of elegance, serve with drawn butter or aioli on the side.

Tips and Tricks for Success

• Don’t overcrowd the grill: Give each lobster half enough space to cook evenly.
• Use a timer: Lobster cooks quickly, and every minute counts.
• Experiment with herbs: While parsley, thyme, and chives are classic choices, feel free to try tarragon, dill, or basil for a unique twist.
• Add a splash of white wine: For an extra layer of flavor, add a tablespoon of dry white wine to your marinade.

Grilling lobster with lemon and herb is a rewarding culinary experience that impresses guests and delights the palate. With attention to detail and a love for fresh ingredients, you can create a restaurant-quality dish right in your backyard.