How To Prep Lobster For Grilling Like A True Professional

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."

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.

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.

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.