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This Grilled Lobster with Garlic and Butter makes any meal feel special. Tender smoky lobster meat grilled to perfection and finished with a generous drizzle of rich garlic butter is always a showstopper at summer cookouts or for candlelit dinners at home
The first time I made this was for an anniversary dinner on our tiny patio and the memory of the citrusy aroma still makes me smile
Ingredients
- Whole lobster: brings freshness and impressive presentation at the table Choose active lobsters with lively movement and a heavy feel for their size
- Unsalted butter: gives you full control over the seasoning Look for pale sweet butter with a creamy smell
- Fresh garlic: punches up flavor and aroma Use plump firm cloves for best results
- Fresh parsley: adds brightness Pick bunches that are a vibrant green with crisp leaves
- Lemon juice: delivers acidity and balances richness of the butter Choose lemons that feel heavy and have smooth thin skin
- Salt and pepper: sharpen and lift all the other flavors
- Lemon wedges: are for that burst of zesty finish and a pretty garnish
Step-by-Step Instructions
- Prepare Garlic Butter:
- In a small bowl stir together melted butter minced garlic chopped parsley lemon juice a little salt and black pepper until the parsley turns glossy and fragrant The mixture should smell bright and garlicky
- Heat the Grill:
- Light your grill and bring it up to medium high Brush the grates with oil so the lobster will not stick later
- Prep the Lobster:
- Using a sharp sturdy knife carefully split the lobster lengthwise right from head to tail Brush away any grit and pull out the tomalley from the cavity if you prefer your lobster clean and mild tasting
- Grill Flesh Side Down:
- Place each lobster half meat side down directly over the flame Close the grill lid if you have one Cook for about four minutes until the surface gets deep grill marks and the edges start to curl
- Flip Add Butter Grill More:
- Turn the lobster halves over so they are shell side down Spoon or brush the garlic butter mixture all over the exposed meat Close the lid and cook for another five minutes letting the butter drip and sizzle The lobster flesh should look opaque and juicy
- Finish and Serve:
- Transfer lobster to a platter Drizzle on any extra garlic butter from the bowl and scatter more parsley and a few lemon wedges over top for squeezing
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Lobster night became a tradition in my household after my son begged for it every birthday We add a little extra garlic each time because he just loves the aroma as it hits the hot grill
Storage Tips
Leftover grilled lobster should be wrapped tightly and stored in the fridge where it keeps tender for up to one day To reheat slip the lobster back on a hot grill for barely a minute or two with extra butter poured over so it stays moist Avoid microwaving which can toughen the meat
Ingredient Substitutions
No fresh parsley Try fresh tarragon or even a few chopped chives out of the garden If you need a dairy free option vegan butter melts well with garlic for a similar rich finish Frozen lobster tails also work in a pinch but try to choose wild caught always for better texture
Serving Suggestions
Serve your grilled lobster alongside simple roasted potatoes grilled asparagus or a crunchy green salad That buttery sauce begs for slices of crusty bread or a tender dinner roll for sopping up every last drop For a full celebration meal pair with chilled white wine such as Chardonnay or Sauvignon Blanc
History of Grilled Lobster
Grilling lobster over open fire has roots reaching back through maritime communities in New England and the South The tradition highlights both the freshness of the catch and the communal joy of sharing shellfish straight from the grill Classic garlic butter is the modern twist that makes this dish a timeless favorite
Frequently Asked Questions
- → How do I split live lobster for grilling?
Place the lobster on a cutting board, hold firmly, and use a sharp knife to split it lengthwise through the head and tail. Remove the tomalley if desired.
- → What is the key to juicy grilled lobster?
Grill lobsters flesh-side down first to sear, then shell-side down while basting with garlic butter to keep the meat moist and flavorful.
- → Can I use frozen lobster?
Yes, thaw frozen lobster completely before preparing. Pat dry to remove excess moisture before grilling for best results.
- → What sides complement grilled lobster?
Try grilled vegetables, baked or roasted potatoes, or crusty bread to soak up the rich garlic butter. A green salad also pairs well.
- → What type of wine pairs best?
Chilled white wines such as Chardonnay or Sauvignon Blanc are excellent with grilled lobster and garlic butter flavors.