Cooking fresh lobster may seem intimidating—but after you do it once, it’s really no sweat. Grilling them is a great way to cook fresh lobster as it imparts a delicious smoky flavor to the crustacean’s rich meat, and being that you can eat them right from the shells, it’s super simple too. Just be sure you’re working with a sharp knife when you set out to prepare your grilled lobster. This easy dish makes for a perfectly elegant summer supper for two, so you may just want to have your next date night at home. Serve your grilled lobster with melted butter and lemon wedges, along with whatever fresh sides you love. A simple green salad, grilled corn, or roasted potatoes would all be great options.
2 (1 1/4-lb.) live lobsters
2 teaspoons olive oil
1/4 cup salted butter, melted, divided
4 lemon wedges
Fresh flat-leaf parsley leaves (optional)
How to Make It
Preheat grill to medium-high (400°F to 450°F). Place lobsters, shell side down, on a cutting board. Uncurl 1 lobster, and hold tail down with 1 hand. Using a chef’s knife, carefully and forcefully pierce the center of the head. Press down, and drag knife along the center of the body and through the tail, cutting the lobster in half. Open the lobster like a book to flatten lobster slightly, and, using sharp kitchen shears, cut the body completely in half from the tail to the head. Repeat procedure with second lobster.
Using a spoon, remove and discard the lobster “guts,” and lightly rinse the cavities. Brush lobster flesh evenly with oil, and grill, uncovered, flesh side down, 4 minutes. Turn lobsters shell side down, and top flesh evenly with 1 1/2 tablespoons of the melted butter. Grill 2 minutes.
Serve grilled lobster halves with remaining 2 1/2 tablespoons melted butter, lemon wedges, and, if desired, parsley.
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