COOK IT.
Start by making the compound butter. Mince the chili, chives, and dill then add to the salted butter that has been softened. Scoop the mixed butter onto a piece of cling-wrap and bundle tightly into a cylinder. Place this into the fridge to set.
Prepare your charcoal grill with a single load of charcoal, setting up for direct grilling, but keeping the cooking grids in the higher position.
Bring a pot of salted water to the boil. Place the lobsters in head first and cook for 5 minutes – until the flesh is JUST set. After 5 minutes, place the lobsters into an ice water bath until you can handle them.
Carefully cut the lobsters in half by placing the tip of your knife in the divot behind the head. Split in half lengthwise. Use the butt of your knife, or a small mallet to crack the claws
Pull out the compound butter, reserving about 1/3 of it for later. Place the rest into a saucepan that will fit on the grill.
Lift the cooking grids on your charcoal grill and add your favorite wood chips to add a little extra smoky grill flavor to your lobsters. Place the lobster and lemon halves, shell side down, and place the butter in the saucepan nearby. As soon as the butter has melted a little, begin to brush the lobster.
Cook for 8 more minutes over direct heat, brushing frequently with the butter.
Remove from the grill and serve topped with slices of butter and grilled asparagus and boiled potatoes along with the lemon aioli.
Now that you know how easy it is to prepare a whole live lobster for an opulent feast, we bet you will be making this easy Grilled Lobster recipe quite often. Tell us all about your favorite seafood grill stories by sharing with our social pages like Grills Facebook and Instagram using the hashtags #BBQSeafood and #NapoleonGrills. Don’t forget to share your photos too!
Happy Grilling!