How to Grill Lobster

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H-E-B Chef Scott demonstrates a new way to prepare live lobster—on the grill! Head outdoors to make this tasty lobster dish with a spicy chipotle dipping sauce.

To grill a lobster you will need the following items, available at H-E-B:

Grill
Large pot
Aluminum pan
Tongs
Kitchen shears

Knife
Cutting board
Kitchen towel
Lobster cracker or pliers

Step-by-step Instructions

Step 1: Preheat Grill Preheat the grill to 350°F for 10 minutes. If you're using a charcoal grill, wait until the coals are white.		Step 2: Par-cook Lobster Par-cook the lobster in a pot of boiling water. Drop the live lobster into the pot, one at a time. Cover with a lid and let boil for 5 minutes, until bright red.
Step 3: Cool Lobster in Water Bath Setup a bath of cold ice water in an aluminum pan. Place the lobster in the ice water for 5 minutes, rotate to make sure it's cooled. Tip: Be sure to remove the rubber band from claws.		Step 4: Split Lobster in Half Place the cooled lobster on a cutting board with a towel. Stretch out the tail, then use a knife to cut the lobster's head and run the knife all the way down the tail, to split the lobster in half. You can remove the tomalley (the soft green part inside the cooked lobster) if you'd like. This is eaten as a delicacy.
Step 5: Prepare the Lobster for Grill Drizzle olive oil over the split lobster, so it doesn't stick to the grill. Add butter, seasonings and squeeze of lemon.		Step 6: Grill the Lobster Add the cut side of the lobster to the grill. Close the lid and cook for 5-7 minutes per side. Use tongs to flip over and add more seasonings and butter. Continue to cook the lobster on its shell. Add lemon halves to the grill to caramelize them.
Step 7: Remove from Grill Use tongs to remove the lobsters and lemons from the grill and place on a cutting board. Squeeze grilled lemon over the lobster. To check it's cooked. Look for the firm flesh in the lobster tail, it should be tender and juicy.		Step 8: Ready to Enjoy Plate the lobster with grilled lemons and chipotle dipping sauce. Serve with a pair of lobster crackers to remove the claw meat. Bon appétit!