Grilled Split Lobster with Pesto

Photo: Sara Gray; Styling: Sheri Harrison

Before preparing the lobsters, chill them in the freezer 10 to 15 minutes. This has an anesthetizing effect on them.

Yield: Makes 2 servings
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 2 (1- to 2-pound) live lobsters
  • Pesto

Preparation

  1. Place 1 lobster, shell-side down (belly up), on a cutting board. Place the tip of a large knife in the center of the lobster, cut lobster in half from the center to the head, and then cut in half from the center to the tip of the tail. Pry open, leaving shell intact on back, if desired. Repeat with remaining lobster. Brush 1/3 cup Pesto on each lobster. Place lobsters on grill, shell-side up (belly down).
  2. Grill, covered with grill lid, over medium-high heat 5 minutes on each side or until fully cooked. Remove from heat; baste with another 1/3 cup Pesto. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Split Lobster with Pesto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy