If you've never grilled lobster, you're in for a treat. The smokiness of a charcoal, wood or even a gas grill adds great flavor. If you are squeamish about the idea of cutting a live lobster, ask your fishmonger to do it for you, but be sure to cook the lobsters within about an hour after they have been cut. Source: EatingWell.com, June 2018

Kathy Gunst


Ingredient Checklist


Instructions Checklist
  • Combine butter, garlic, chives, thyme and basil in a small bowl. Stir in lemon zest, lemon juice, pepper and salt until well combined. Cover and refrigerate the herb butter until ready to cook the lobsters.

  • Preheat grill to medium-high heat.

  • Meanwhile, prepare lobsters: Wearing thick kitchen gloves (if you like), place a lobster on its back on a cutting board. Holding it steady by the tail, insert the tip of a large, sharp knife right below the claws and between the small legs. With one swift motion, cut down through the head. (This kills the lobster instantly.) Cut the lobster in half lengthwise all the way through the tip of the tail, splitting it into 2 pieces. Remove and discard the gray-green organs and any eggs. Place the lobster halves, cut-side up, on a large rimmed baking sheet. Repeat with the remaining lobsters.

  • Oil the grill rack. Place the lobsters on the grill, cut-side up. Cover and grill for 5 minutes. Top each half with a scant 1 tablespoon of the herb butter and a few slices of lemon. Cover and grill just until the tail meat feels firm and is opaque, 8 to 10 minutes more. Transfer to a platter and serve immediately.


To make ahead: Refrigerate herb butter (Step 1) for up to 1 day.

Nutrition Facts

250 calories; 15.6 g total fat; 9.3 g saturated fat; 224 mg cholesterol; 657 mg sodium. 344 mg potassium; 2.4 g carbohydrates; 0.4 g fiber; 1 g sugar; 24.8 g protein; 676 IU vitamin a iu; 12 mg vitamin c; 22 mcg folate; 141 mg calcium; 1 mg iron; 61 mg magnesium;