Gas-Grilled Lobsters

Published February 12, 2007.

Why this recipe works:

For a lobster recipe in which the smoky grilled flavors would penetrate the meat, we found that simply splitting the lobsters in half was the way to go. Starting them cut side down and then flipping them after two minutes kept moisture loss to a minimum. To allow the claws to finish cooking at… read more

For a lobster recipe in which the smoky grilled flavors would penetrate the meat, we found that simply splitting the lobsters in half was the way to go. Starting them cut side down and then flipping them after two minutes kept moisture loss to a minimum. To allow the claws to finish cooking at the same time as the tail meat in our grilled lobster recipe, we cracked one side of each claw and cooked them covered with an aluminum pie plate.

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Serves 2 as a main course, 4 as an appetizer

Be sure not to overcook the lobster; like other shellfish, lobster meat gets tough when cooked for too long. The lobsters are done when the tomalley mixture is bubbling and the tail meat has turned a creamy opaque white. Have all garlic and parsley minced and the breadcrumbs ready before you start the grill. For the breadcrumbs, use bread that is a few days old, cut it into 1/2-inch cubes, and pulse the cubes in a food processor until they turn into fine crumbs. Don't halve the lobsters until the grill has been started.

Ingredients

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