Four whole lobsters on the grill

How To Prep Lobster For Grilling Like A True Professional

NEWS

By ELIAS NASH

Lobster tails on a flaming grill
To get the best grilled lobster imaginable, Jonathan Bautista, executive chef at San Diego's Ember & Rye steakhouse says that "A hot grill and patience are key."
Lobster shell side down on a flaming grill
Bautista continues: "I grill the lobster with just salt, pepper, and oil to coat the meat, which prevents it from sticking." This is the foundation of good grilled lobster.
Lobster tails on a flaming grill
In addition to this, Bautista adds layers of flavor with a marinade. Lobster meat has a delicate flavor that can be overwhelmed, so opt for a marinade with light, bright notes.
Three whole lobsters on a grill
Whether you grill a whole lobster or just the tail, cook it "on the shell side as well to ensure even cooking," Bautista suggests. This also makes the meat easier to remove.