As in, tossing a live (or recently killed) lobster onto a grill. Has anyone ever done this? A friend and I want to give this a try, but I have no experience with it.
I don’t recommend direct grilling. The high direct heat is likely to toughen the meat by the time the lobster is done. I’d recommend steaming the lobster first for about 2/3 of the cooking time first (6-7 min. for 1 1/2 pound bug). Whether pre-steamed or not, usually the lobsters are split completely in half before grilling. Sear the open tail meat side first, then turn over top and bottom several times to cook evenly. Usually the beast is basted with a butter sauce containing herbs and spices. I’ve used A1 sauce on the meat and the shell. Sauce and seasonings on the shell will tend spread around in the process of disassembling and eating the lobster. You could crack the claws to get some sauce inside of them.
An alternative is to use the grill as an oven and make a baked or baked-stuffed lobster. Put a split lobster on a metal pan and close the cover on the grill. Let bake about 20 minutes. Pre-steaming will help with this method also.
barbecue pit boys on the you tube. look up their lobster rolls and split-stuffed lobster.
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