If you don't have the grill capacity to cook all the lobsters at once, the relatively brief cooking time makes it easy to do them in batches. The lobsters will be bright red with a few blackened spots when done cooking. To check doneness, break a lobster open where the tail and body meet--the meat should be opaque and white. Serve with Butter Sauce.

Bill and Cheryl Jamison
Recipe by Cooking Light August 2011

Gallery

Marcus Nilsson; Styling: Angharad Bailey

Recipe Summary

hands-on:
17 mins
total:
1 hr 32 mins
Yield:
8 servings (serving size: 1 lobster)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

    Advertisement
  • Plunge a heavy chef's knife through each lobster head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes.

  • Place lobsters on grill rack; grill 6 minutes on each side or until done. Serve with lemon wedges.

  • Sustainable Choice: Lobsters & Steamers. Lobsters trapped off waters near the Northeast U.S. and Canada are smart options, as are wild-caught or farmed soft-shell clams.

Nutrition Facts

122 calories; fat 0.7g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.1g; protein 25.2g; carbohydrates 2.2g; fiber 0.2g; cholesterol 88mg; iron 0.5mg; sodium 466mg; calcium 77mg.
Advertisement
Advertisement