Grilled Lobster with Garlic Herb Butter

Ingredients:

  • 4 whole lobsters (1.5-2 pounds each)
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Lemon wedges for serving

Equipment Required:

  • Grill
  • CINNAGRILL® All Natural Cinnamon Fire Starter
  • Charcoal chimney (optional)
  • Large pot
  • Tongs
  • Basting brush
  • Sharp knife
  • Cutting board
  • Small mixing bowl

Directions:

  • Prepare the Garlic Herb Butter:

In a small bowl, mix together the softened butter, minced garlic, parsley, thyme, chives, lemon juice, salt, and pepper. Set aside.

 

  • Prepare the Lobsters:

Place the lobsters in the freezer for 15-20 minutes to put them to sleep.

Bring a large pot of salted water to a boil. Parboil the lobsters for 3-4 minutes, then remove and let them cool slightly.

Using a sharp knife, split the lobsters in half lengthwise from head to tail. Remove the tomalley (green substance) and the stomach sac, but leave the roe (if present) as it is edible and flavorful.

 

  • Prepare the Grill:

Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for balanced heat and a delicious Spicy Sweet Smoky Flavor.

Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.

 

  • Grill the Lobsters:

Place the lobster halves, shell side down, on the grill over direct heat.

Brush the lobster meat generously with the garlic herb butter.

Grill for 5-7 minutes, basting occasionally with the garlic herb butter, until the lobster meat is opaque and lightly charred.

 

  • Serve:

Remove the lobsters from the grill and transfer to a serving platter.

Serve hot with lemon wedges on the side.