There is something almost magical about grilled lobster. The crackling shell, smoky aroma, and meat so sweet that it hardly needs a thing. I will say a warm dip of butter is always welcome, but the grill does most of the work here. It caramelizes the edges and draws out flavors that are already perfect on their own. Grilled to tender perfection, Maine lobster becomes the ultimate example of how simple cooking can elevate an ingredient that was already exceptional.
Few ingredients capture the essence of coastal New England quite like Maine Lobster. It is prized for its sweet, tender meat that is harvested from the cold waters of the Atlantic. Maine Lobster has earned a reputation as the gold standard of shellfish. Its unmistakable flavor brings a touch of luxury to even the simplest dishes.
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Ingredients
To grill a Maine Lobster, this is all you need!
- Maine Lobster - The best quality lobster comes from Maine. They take pride in hand-harvesting the best lobsters. I get mine delivered directly to my door from Get Maine Lobster.
- Butter
- Lemon
- Garlic Cloves
- Parsley - Fresh is best here
See recipe card for quantities.
Why don't you season the lobster?
The clean, ocean-sweet taste of the lobster comes out when it's grilled. Lobster is known for its sweetness and can be masked behind seasonings, so let it be and let it shine!
Salt can also dry out and toughen the meat. To keep the lobster tender and not chewy, place it on the grill without adding any seasonings.
Why Maine Lobster
Main Lobster has earned its reputation as the gold standard for lobster, and for good reason. Here is what makes it stand out from the rest:
- Cold Atlantic waters = sweeter meat: The icy Maine coastline creates the perfect environment for slow-growing lobsters. Slow growth means more tender.
- Superior texture: The Main lobster is firm yet melt-in-your-mouth soft. It is never tough or rubbery. It holds up beautifully to ravioli and rich sauces.
- Claw Meat and tail meat: Unlike warm water lobsters (which don't have claws), Maine Lobster offers both. The claws are especially prized for their tender, buttery texture.
- Sustainable, well-managed fishery: Maine's lobster industry is one of the most responsibly managed in the world. It has strict rules that help preserve the lobster population. That means better quality for consumers and a healthier ocean.
Step-by-Step Instructions
How to make MAINE lobster
Simple, easy, and delish! I'll walk you through how to prep your lobsters, how to grill it properly, and what to pair them with below. Let's fire up the grill!
Prepping the Lobsters
- Cut the lobster in half long ways and then cut the claws in half.
- Clean the inside of the lobster out, but do not remove the meat from the shell. Do not season the lobster at any point.
Pro Tip: Rinse the lobster to make sure you've removed all the insides, but be sure to pat it dry with paper towels afterwards.
Grilling Lobster
- With the grill preheated to 375°F, place the lobster on the grill, shell side down on indirect heat (not directly over coals). In a cast-iron skillet also on the grill, put in butter, garlic, and parsley. Place a lemon cut in half directly on the grill grates with the cut side down.
- With the grill lid closed, cook everything for 3 minutes. Then, flip the lobster and cook the meat side down for 3 more minutes. The shell should be bright red now, and the butter melted.
- Squeeze grilled lemon into the butter and remove the garlic butter from the grill. Move the lobster to direct heat for 1 minute (meat side down) and then remove from the grill. Remove the lobster meat from the shell and serve it with butter immediately.
Made this recipe? Let me know!
Equipment and Supplies
This recipe is easy to make with just the right tools!
- Weber Kamado Grill - This is my favorite grill on my deck! Nothing beats a good charcoal grill.
- Skillet - This lodge skillet is affordable and safe for high temperatures.
- Tongs - Length is important here. It's good to have a long pair of tongs when cooking over a high heat. Be safe!
- Knives - Use code ChefTim40 for 40% off these Flint and Flame knives.
Serving Ideas
How to Serve Maine lobster
- Classic Serving
- Steamed or boiled whole with warm butter and lemon
- Traditional Lobster Roll with a Cajun Beurre Blanc
- Surf and turf with a grilled steak
- Fun and Creative Serving Ideas
- Lobster Ravioli - this dish is a perfect way to satisfy a seafood craving.
- Lobster mac and cheese is a favorite around here.
- Lobster Poke bowl with rice, avocado, cucumber, and sesame. Check out my Smoked Ahi Tuna Poke Bowl to see how I make them.
Pro Tip: Use lemon to balance the sweetness of the Lobster. A quick squeeze will brighten the natural sweetness without overpowering it.
Storing Leftovers
Storing leftover lobster properly is the key to preserving its sweet, delicate flavor. Once the lobster has cooled, remove the meat from the shell and place it in an airtight container with a paper towel to absorb excess moisture.
Refrigerate it within two hours of cooking, and it can stay fresh for up to 2-3 days. For longer storage, lobster meat can be frozen. You need to wrap it tightly and store it in a freezer-safe bag for up to 3 months.
When ready to use it, thaw slowly in the refrigerator to keep the texture tender.
Video of Recipe
More Seafood
- Pellet Grilled Salmon
- The Best Sauce for Lobster Ravioli
- Smoked Tuna Dip
- Pappadeaux's Seafood Gumbo (with Shrimp and Sausage)
Recipe
Grilled Maine Lobster
Equipment
- Grill
- Cast Iron Skillet
Ingredients
- 2 Lobsters
- 1 Stick Butter
- 5 Sprigs Fresh Parsley chopped
- 3 Cloves Garlic minced
- ½ Lemon
Instructions
- Cut lobster in half long ways and then cut the claws in half.
- Clean the inside of the lobster out but do not remove the meat from the shell. Do not season the lobster at any point.
- With the grill preheated to 375°F, Place the lobster on the grill shell side down on indirect heat (not directly over coals). In a cast iron skillet also on the grill, put in butter, garlic and parsley. Place a lemon cut in half directly on the grill grates with the cut side down.
- With the grill lid closed, cook everything for 3 minutes. Then, flip the lobster and cook meat side down for 3 more minutes. The shell should be bright red now and the butter melted.
- Squeeze grilled lemon into the butter and remove the garlic butter from the grill. Move the lobster to direct heat for 1 minute (meat side down) and then remove from the grill. Remove the lobster meat from the shell and serve with butter immediately.
Video
Notes
Nutrition
Frequently Asked Questions
The best quality lobster comes from Maine. They take pride in hand harvesting the best lobsters. I get mine delivered directly to my door from Get Maine Lobster.
Make sure to look at the meat, wanting it to be white and is firm to the touch. It should not look translucent. Another indicator is when it starts to shrink away from the shell; it is fully cooked. Lobster is perfectly cooked at an internal temperature of 135° - 140°F.
Chef Tim Clowers says
I can eat Lobster everyday for the rest of my life and still never get tired of it.