Whole Grilled Maine Lobster Recipe

Sample Seated Menus

1. 1

   Preheat the grill to medium-high heat, aiming for 400–450°F (200–230°C).

2. 2

   In a small bowl, melt the butter and whisk in minced garlic, lemon juice, salt, pepper, and paprika (if using) to create a garlic-lemon-butter baste.

3. 3

   Using kitchen shears or a sharp knife, split each lobster in half lengthwise from tail to head, keeping the shells intact. Rinse briefly and pat dry.

4. 4

   Brush the lobster meat lightly with olive oil and season with a pinch of salt and pepper.

5. 5

   Place the lobster halves shell-side down on the grill. Grill for 5–6 minutes, until the shells color and the meat begins to firm.

6. 6

   Flip the lobster halves to the meat side. Baste generously with the garlic-lemon-butter baste and continue cooking for 4–6 minutes, until the meat is opaque and just cooked through.

7. 7

   Baste with a bit more butter and finish cooking if needed. Ensure the internal temperature reaches about 135°F (57°C) for fully cooked lobster.

8. 8

   Remove from the grill, squeeze fresh lemon juice over the lobster, and sprinkle with chopped parsley. Serve with extra lemon wedges and melted butter on the side.