premier-mcdougal 5/2/20

Chargrilled Lobster

Ben Bartlett, BBQ expert & author of The Haynes BBQ Manual
Serves: 2
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  • 1 large lobster, halved
  • 1 lemon, cut into wedges
  • 2 tbsp olive oil
  • Herb butter


  1. Using the blunt edge of a knife, crack the lobster claws and knuckles in two places on one side but take care to avoid crushing the meat

  2. Brush the shell and un-cracked side of the claws and knuckles with olive oil
  3. Place lobster, cracked side up, on a plate and brush with herb butter
  4. Place the lobster, cracked side up, on the barbecue and cover with foil. Grill for 15 minutes, brushing occasionally with more herb butter
  5. Using tongs check the lobster is done by pulling up the tail and checking the underside; it should be firm and dark orange
  6. Return the lobster to the grill if required but do not overcook as it will become very tough
  7. Once cooked, brush the tail with more herb butter and garnish with lemon wedges
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