Grilled Split Lobster

Ingredients for Grilled Split Lobster

• 2 (675g) live lobsters

• 2 tablespoons oil

• Salt

• Pepper

• Butter, hot sauce, lemon wedges, for serving

How to make Grilled Split Lobster

Prepare grill for medium-high heat; oil grate. Chill two 675g live lobsters in freezer 15 minutes (this will slow down their nervous system—helpful for what comes next). Working one at a time, transfer to a cutting board, belly side down, with head facing you. Using a kitchen towel, hold tail (it shouldn't be very active now) and, starting where the tail meets the body, bisect body and head lengthwise in one fell swoop. Turn lobster around and cut lengthwise through tail. Remove any tomalley or eggs (reserving, if you'd like).

Immediately rub cut side of lobsters with 2 tablespoons oil total; season with salt and pepper. Grill, cut side down, pressing claws against grill, until meat is nearly cooked through, 6–8 minutes. Turn and grill until shells are lightly charred and meat is cooked through (tail meat will look opaque and be firm), about 3 minutes. Remove lobsters from grill and serve with melted butter, hot sauce, and lemon wedges for squeezing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.