Grilled Lobster with Garlic Butter Sauce

The only reason I’m calling this an “intermediate” recipe is because of dealing with a live lobster. Of course you don’t have to do this with a whole lobster—grill split lobster tails instead!

The black that you see on the lobster is GOLD. It’s the roe of the lobster which turns bright, bright red once it’s cooked. Of course, not everyone is into lobster roe and you’re welcome to just remove it and discard before cooking.

Preheat your grill for medium-high direct heat.

1. If you’re buying a whole, live lobster, ask your fishmonger to split it in half if you’re too chicken or squeamish. You can also search online for “how to kill lobster.” You’ll want to split the lobster in half lengthwise and you’ll need a very sharp knife and kitchen shears to cut through the shell. Remove anything that doesn’t look appealing to you, like the green stuff. Also remove the “vein” on the back of the lobster tail—they have one similar to a shrimp, but it’s probably clear or light pink colored, not black. Cut the claws off; you’ll cook them separately.

2. In a small bowl, mix together the butter, garlic, herbs and salt. Have a long-handled brush ready.

3. When your grill is hot, add the claws only and cover. Cook for 3 minutes. Next add the lobster bodies, shell-side up. Cover and grill for 3 minutes. Turn the lobster over, the bodies and the claws. Brush the garlic-butter all over the bodies. Cover and cook for 6 to 8 minutes, depending on the size of your lobsters (1 3/4 pound lobster = 6 minutes).