Skip to main content
Epicurious
Bon Appétit

Grilled Split Lobster

By Alison Roman

3.9

(6)

Image may contain Food Bbq Animal Seafood Sea Life Lobster Flame Bonfire and Fire
Grilled Split LobsterMichael Graydon + Nikole Herriott

Splitting lobsters in half makes them easier to grill—and eat.

Recipe information

  • Yield

    2 Servings

Ingredients

2 (1 1/2-pounds) live lobsters
2 tablespoons oil
Salt
Pepper
Butter, hot sauce, lemon wedges, for serving

Preparation

  1. Step 1

    Prepare grill for medium-high heat; oil grate. Chill two 1 1/2-pounds 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).

    Step 2

    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.

TagsLobsterShellfishSeafoodLemonCitrusFruitMainDinnerGluten FreeNut FreeEasyQuickGrillingMemorial DaySummerSpringBon Appétit

See Related Recipes and Cooking Tips

Read More
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Gambas al Ajillo
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Chicken Breakfast Sausages
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.