Grilled Lobster

The internal temperature of a lobster half on the grill being checked.
This recipe is sponsored by Slap Yo' Daddy

Lobsters can easily be cooked over charcoal on a grill to create a tender and flavorsome main to an outdoor meal. This recipe also includes the instructions to make a Béarnaise sauce which is a perfect accompaniment.

A rub is added prior to grilling but it is important to remember that lobster is a delicate and subtle flavor so the use of a light hand is suggested so as to complement not overpower the lobster meat.

In making the Béarnaise sauce an immersion blender is used for convenience, however, this can also be made the traditional way by hand and the use of a whisk.

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Four grilled lobster halfs on a charcoal grill.
The lobster halves are cooked meat side down first until golden brown before being cooked shell side down.
A lobster tail being sliced in half longways.
After the lobster tails are chilled they are sliced in half longways ready to be grilled.
Lobster halfs over a charcoal grill being cooked meat side down.
The lobster tail halves are cooked meat side down first before being turned.
Raw lobster halfs on a plate with a sprinkling of rub on them.
The meat of the lobster is sprinkled with a light coat of rub before being grilled.
The internal temperature of a lobster half on the grill being checked.
Lobsters are easy to over cook so keep a close eye on the internal temperature which should be about 210 deg F (99 deg C) when removed.

Grilled Lobster Recipe

This recipe is sponsored by Slap Yo’ Daddy.
The internal temperature of a lobster half on the grill being checked.
This is a simply cooked lobster half that can easily be made outside. It is topped with a traditional Béarnaise sauce, which can be substituted for something else if desired.
Preparation 30 minutes
Cook 15 minutes
Ready in 45 minutes
Servings 4


Grilled Lobster

  • 14 oz lobster tails (two)
  • 2 tablespoons butter melted

Béarnaise Sauce

To Serve

  • 1 sprig Italian parsley chopped


  • grill
  • 3 chunks of smoking wood


Grilled Lobster

  • Prepare your lobster by chilling it for 10 minutes and then cutting it in half.
  • Preheat the grill to 375 degrees F (190 degrees C). Clean and oil your grill grates. Add in some of your favorite wood chunks before starting the grill.
  • Brush some melted butter onto the meat side of the lobster.
  • Sprinkle some all-purpose rub on the meat side of the lobster half.
  • Place the lobster cut-side down on the prepared grill.
  • After about 4 to 5 minutes, flip over the lobster and cook shell-side down on the grate for another 4 to 5 minutes.
  • Use an instant-read thermometer and remove it when the internal meat temperature is 140 degrees F (60 degrees C)

Béarnaise Sauce

  • Place the egg yolks, lemon juice, shallot, and tarragon into a blending cup. Get your immersion blender ready.
  • Put the butter into a small pan and heat until the melted butter is 210 degrees F (99 degrees C). Use an instant-read thermometer and be careful not to boil the butter.
  • Place the immersion blender in the sauce mixture and begin to pulse slowly while drizzling in the heated butter slowly over 30 seconds. The sauce will emulsify.
  • Taste the Béarnaise sauce and season to taste with salt, pepper, and/ or rub. Add more lemon juice or fresh chopped tarragon if desired.

To Serve

  • Rest the grilled lobster after cooking for a few minutes.
    Optional: Use a butter knife to pry loose the meat then slice it into large pieces. Toss with any leftover melted butter and season to taste. Assemble it back into the lobster.
  • Drizzle the Béarnaise sauce all over the lobster half-shell. Garnish with chopped tarragon or Italian parsley.

Nutritional Information

Calories: 353kcalCarbohydrates: 4gProtein: 12gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 292mgSodium: 470mgPotassium: 221mgFiber: 0.5gSugar: 1gVitamin A: 1205IUVitamin C: 5mgCalcium: 107mgIron: 2mg

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