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Cyndi Allison - Grill Girl

Lobster on the Grill

lobster morguefile

Don’t be afraid to try lobster on the barbecue grill. I know. I know. It’s expensive. But, it really is easy to make on the grill, and it tastes fabulous.

First, you need six small lobster tails. You can, of course, do more or less. The recipe is designed with six in mind. You could feed four people to the brim, six generously, or twelve with heavy sides to go with half tails.

To prepare the lobster tails for grilling, cut them in half lengthwise. Use a sharp knife and slit the underside (the part the bows in) to expose the flesh. You’ll have kind of a butterfly effect. Do not strip off the shell. It helps protect the delicate lobster meat from the heat.

For the baste:

Lobster Grill Baste

  • 1/4 cup olive oil (do not use vegetable oil)
  • 1/4 cup lemon juice (fresh squeezed is great)
  • 1/4 tsp salt
  • 1/4 tsp pepper (fresh ground is nice)
  • 1 tsp parsley (fresh or dried)

Mix all of the above together. You can increase the spices if you like and can also experiment with other favorite spices. Don’t go overboard. You don’t want to drown out the taste of the lobster.

Rub some oil on the grill grates or spray Pam or the new Weber grill spray on to prevent sticking.
Heat the grill to medium-low.

Brush the lobster grill baste on the meat (cut) side of the lobster. Place them on the grill with the meat (marinated) side down to seal the flavors and the meat. Only leave the meat side down for a few seconds (20 or so).

Flip the lobster over with the shell down toward the heat. It’s best and easiest to use tongs to do this.
Close the lid on the grill and allow the lobster to cook for around five minutes. The shell will be pink when the lobster is done.

Do not overcook, or the lobster will be tough and dry.

Buy some extra lemons. It’s nice to have some to serve on the side. They look pretty, and they are good squeezed over the lobster.


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