Nutritional Info

Nutrition Facts

Serving Size 1 (61g)

Calories 104
Calories from Fat 75 (72%)
Amount Per Serving %DIV
Total Fat 8.3g 13%
Saturated Fat 2.9g 15%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 9.3mg 3%
Sodium 8.6mg 0%
Potassium 86.7mg 2%
Total Carbohydrate 6.7g 2%
Dietary Fiber 0.9g 4%
Sugars 5.2g
Protein 0.5g 1%

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Recipe Description
When it comes to grilling lobster it's hard to feign innocence, regarding your role in preparing them. Lobsters must be cooked within minutes of dying (shellfish decompose quickly after death), so you have to either buy them cooked, or do the deed yourself. It's easiest to boil them, but that leaves them with a steamed flavor that is antithetical to the intensity of the grill. I encourage you to follow the directions below, cooking the lobster completely on the grill, but if you really want to avoid the hand to hand combat required, you can boil the lobsters in a large pot of salted water just until they are bright red, split them in half lengthwise, and proceed with the rest of the recipe.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  fresh dill, chopped
3 Tablespoon(T)  unsalted butter
1   lime, zest and juice
1 Dash(ds)  hot pepper sauce
4 Pound(lb)  live lobsters
6 Tablespoon(T)  green chimichurri rub


Heat the grill as directed. Put a lobster on its belly on a rimmed sheet pan. Hold a sharp knife with the blade perpendicular to the length of the lobster. Insert the knife into the back of the lobster where the shell of the thorax meets the shell of the head. Remove the knife and turn the blade parallel to the length of the lobster. Starting at the place where you just inserted the knife, cut down the length of the lobster through the center of the thorax and the tail. Turn the lobster onto its back and cut it in half lengthwise. Remove and discard the sand sac from behind the head. Remove the light green tomalley from the body cavity and, if present, the long sac of dark green roe that runs down the back of the lobster, and put them in a small skillet or saucepan. Crack the claws by whacking them across the crest of their bulge with the back of a heavy knife. Put the lobster halves on a plate that will catch their juices. Repeat with the remaining lobsters. Drain any liquid that has collected on the lobster plate into the pan holding the tomalley. Cook over medium low heat just until the lobster drippings turn white and the tomalley brightens, about 1 minute. Cool. In a food processor, puree the tomalley mixture with 2 tablespoons of the rub, the dill, butter, about one fourth of the lime zest and juice, and the hot pepper sauce until the mixture is smooth and thick. Set aside. Mix the olive oil with the remaining 4 tablespoons rub and spoon the mixture over the exposed lobster meat. Brush the grill grate and coat it with oil. Put the lobsters, cut sides down, on the grill directly over the heat. Cover and grill for about 4 minutes, until the edges start to brown. Turn the lobsters over and move them away from the heat. Cover and grill until an instant read thermometer inserted into the meat registers about 140° F, about 10 minutes. If your grill has a temperature gauge, it should stay at around 350° F. Remove the lobsters to a large serving platter. Drizzle the meat with the remaining lime zest and juice, and place a dollop of the seafood butter in the open space of each lobster half so that people can dip the lobster meat into it as they eat.

Additional notes

Gas Grilling: Indirect heat, medium (325° F to 350° F). 3 or 4 burner grill with middle burner(s) off. 2 burner grill with 1 side off. Clean, oiled grate.

Charcoal Grilling: Indirect heat, medium ash. Split charcoal bed (about 2 dozen coals per side). 20 replacement coals. Heavy duty drip pan set between banks of charcoal. Clean, oiled grate on medium setting.

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