How to Prepare Grilled Lobster

Well here it is. The unoffical start to summer. Grills have been dusted off and fired up and families celebrated together with picnics and barbecues. Some traveled, some stayed close to home. Flowers were planted at the graves of loved ones. State parks and beaches officially opened.

Burgers and hotdogs tend to be traditional barbecue fare. This year, why not start the summer season off by treating yourself and supporting Maine's seafood industry? It's been a long winter, go ahead, you deserve it. Have lobster.

Grilled Maine Lobster
from razzledazzlerecipes.com

1-2 pound whole Maine lobster
¾ cup olive oil
2 Tablespoons garlic, minced
3 Tablespoons fresh basil, chopped
1 Tablespoon lemon zest
2 teaspoons red chili flakes
2 Tablespoons red onion, minced
¼ cup lemon juice

Pick a lively lobster, one that flips his tail a lot when removed from the tank. Ask your fish monger to do the dirty work of killing the lobster.

Remove and crack the claws, then slit the body. Mix the olive oil, garlic, basil, lemon zest, red chili flakes, red onion, and lemon juice in a bowl. Add lobster to the bowl and mix. Marinate for four hours in the refrigerator.

Remove lobster pieces from the marinade and place on the grill, meat side up. Cook, turning claws and bodies once, until meat is opaque. A good guide for grilling lobster is seven minutes per pound.

Serves 4.

This story was written by the staff at Maine Food & Lifestyle magazine. A version was first published on their Plating Up blog and is syndicated here with permission.