Monthly Archive for June, 2013

Grilled Lobster with Lemon Butter

Here is a step-by-step recipe for how to grill lobsters on the backyard grill.

Grilled Lobster Ingredients

2 live lobsters, 1 1/2 lb. or 2 lb. each
1/4 cup butter
2 tbsp. Lemon juice
1 tbsp. finely shredded lemon peel
2 tsp. chopped tarragon
2 tsp. chopped chives
3/4 cup fresh bread crumbs

Step 1.
Kill live lobster. You may do so in whatever fashion you please, I personally use the method of taking a sharp knife, and inserting it into the back of the lobsters head, between the eyes. (If squeamish about the knife into the lobster head, an alternative you may use is bringing enough water to cover the lobster to a boil, and placing the lobsters in head first and boiling for 2 minutes)

grilled lobster lemon butter Grilled Lobster with Lemon Butter

Step 2.
Next use kitchen shears to make 2 cuts lengthwise and 2 cuts across the lobsters on the underside of the tail. Remove thin membrane. Cut lengthwise through flesh of each tail, but not through the back shell. Open Tails, exposing meat. Use the knife to scrape out black vein that runs length of lobster. Remove and discard body cavity organs that are near head. Rinse under cold water. Pat dry.

Step 3.
Lightly coat grill rack with nonstick cooking spray. Preheat grill to medium, and prepare for indirect cooking.

Step 4.
In a small saucepan cook and stir butter, lemon juice, peel, tarragon, and chives over low heat until butter is melted.

Step 5.
Place lobsters, shell-side down on the grill rack. Brush generously with some butter mixture. Grill covered for 15-18 minutes or until lobster meat is nearly opaque, brushing twice with mixture. Do not turn lobsters. Sprinkle with bread crumbs and drizzle with remaining butter mixture. Cover and grill 6-8 more or until lobster meat is opaque. Do not overcook.

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Lobster Tails with Lime Butter

4 (6-7-oz.) lobster tails
2 tbsp. butter, melted
2 tsp. lime juice
1 tbsp. olive oil
1/4 tsp. paprika

1. Rinse lobster tails: pat dry with paper towels. Use kitchen sheers to cut through hard top shell of lobster tail, cutting through meat, but not through the lower shell. Spread meat open in shell. Preheat broiler.

2. In a small bowl whisk together butter, like juice, olive oil and paprika.

3. Place lobster tails, meat size up, on the broiler pan rack. Set aside 3 tablespoons of butter mixture; keep warm. Brush lobster meat with remaining butter mixture.

4. Broil 4 to 5 inches from heat for 5-7 minutes or until opaque in center. Be careful NOT to overcook. Drizzle with reserved butter mixture.

Serve with a bowl of New England clam chowder!

Makes 4 servings.

For great deals on the real good cold-water tails visit Shipping live lobster, chowder, and lobster tails online since 1999.

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