Mastering the Art of Grilling Whole Lobster This Summer
As the summer grilling season heats up, few seafood dishes are as impressive as whole grilled lobster. Yet, the sight of live lobsters can often be daunting for home cooks. To simplify the process, The Takeout consulted Stephen Mandracchia, Director of Culinary Operations at the Institute of Culinary Education in New York City.
To start, Mandracchia recommends splitting the live lobster along its back while keeping the top shell intact, allowing it to remain "hinged" for grilling. He advises quickly splitting the carapace and tail, cracking the claws, and removing any internal parts, such as the head sac and intestinal vein for freshness.
When it comes to seasoning, less is more. Mandracchia suggests brushing the meat with high-quality olive oil and seasoning it with sea salt and cracked pepper. For added flavor, consider sprinkling fresh herbs like thyme or tarragon.
Grilling should be conducted at medium to medium-high heat—around 400 to 450 degrees Fahrenheit for gas grills or ashy charcoal. Due to the quick cooking time of lobster, Mandracchia emphasizes the importance of indirect heat placement, with the flesh-side down for approximately five minutes until the meat turns white and firm.
After flipping the lobster, it should be basted with a mixture of butter, garlic, and lemon, avoiding excessive amounts to prevent flare-ups. The lobster will be ready when it reaches an internal temperature of 135 to 140 degrees Fahrenheit.
With these expert tips, home cooks can confidently grill whole lobster this summer, delivering a restaurant-quality experience right from their backyards. For more culinary insights and recipes, readers can subscribe to The Takeout’s newsletter.
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