Lobster on the Grill Question

[MJSBBQ]

Wife and I were out to eat a while ago, and she ordered some grilled lobster. They waiter brought a lobster out, but the wife found that the lobster meat was stuck in the shell. They brought out a replacement lobster, and the same thing. I have never grilled lobster, so I am asking from ignorance. Is this what is expected, or did they cook it wrong? I would hate to spend the money for home lobster for the grill and screw it up.

Any tips on how to grill a lobster properly?

[sparky]

I normally bring the tails home.  split them in 1/2 and brush w/ butter.  hard side down for awhile then flip.  get some nice grill marks on the flesh.  waa laa.  pure heaven.  and while your grilling lobster might as well throw on some filets?  heh.  not a bad idea.     French bread and milk would be nice too.   

[Scallywag]

I normally bring the tails home.  split them in 1/2 and brush w/ butter.  hard side down for awhile then flip.  get some nice grill marks on the flesh.  waa laa.  pure heaven.  and while your grilling lobster might as well throw on some filets?  heh.  not a bad idea.     French bread and milk would be nice too.   

What Sparky said....

[bbqchef]

Sounds like they were overcooked... too hot and too fast

[HighOnSmoke]

Sounds like they were overcooked... too hot and too fast

I think Chef hit it on the head! The lobster I did the other day was just about perfect and
I had it on the grill at about 350 for close to 12 minutes indirect and it was done. 

[RAD]

Sounds like they were overcooked... too hot and too fast

I think Chef hit it on the head! The lobster I did the other day was just about perfect and
I had it on the grill at about 350 for close to 12 minutes indirect and it was done.

The last couple I did were done like this and they were great. Oh, don't forget the butter. 

[CDN Smoker]

What I have done is take a knife and cut the tail in half along the top. Then pull the tail meat out in one piece and lay it back on top of the shell. Then out to the grill

[MoHuka]

What I have done is take a knife and cut the tail in half along the top. Then pull the tail meat out in one piece and lay it back on top of the shell. Then out to the grill

I do the same only using kitchen scissors to cut the top of the shell.  We have the butter warmers and always have a piece of fillet to go with it....piece of lobster, in the butter, piece of fillet and in the mouth...mmmmm

[aliengriller]

Always split whole lobster, top AND bottom. start top down, then flip, over direct heat, but not TOO hot, basting with butter the entire time.   Watch closely--when the meat starts looking opaque, it's done.   Like others have said, don't overcook--watch it all the time! Do more tails than wholes, and even those not that often.  They're pretty pricey out here in the desert!

[TwoPockets]

I do mine a little different. I take my game shears and cut the belly shell off, I also cut the sharp spines off the bottom at the same time. I then pull the meat up separating it from the shell. I season the meat, normally with Tony's Cajun seasoning and oil and place it back in the shell. I also use a wooden skewer to keep the tail from curling up as I cook it on the grill. I start out belly down to get a little color on the meat and finish up shell down till the meat is a nice opaque white color. Always makes the wife happy, happy, happy.

[RAD]

Always makes the wife happy, happy, happy.

And that's what it's all about