Grilled Summer Lobster Recipe

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Grilled Summer Lobster
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  1. Makes about 2/3 cup,
  2. 1/2 cup olive oil
  3. 6 large garlic cloves, chopped
  4. 1 tablespoon fresh lime juice
  5. 1 1/2 teaspoons minced canned chipotle chilies*
  6. 1 teaspoon grated lime peel
  7. 3/4 teaspoon salt
  8. 2 tablespoons chopped fresh cilantro
  9. Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. (Can be made 2 hours ahead.) Mix in cilantro.
  10. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
  11. Makes about 1/2 cup.
  12. 2 tablespoons peanut oil
  13. 2 teaspoons (packed) minced peeled fresh ginger
  14. 1/4 cup Chinese rice wine or sake
  15. 1/3 cup finely chopped green onions
  16. 3 tablespoons butter, room temperature
  17. Cook oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add green onions and butter. Season with salt and pepper. (Can be made 2 hours ahead.)
  18. 2 1 1/2- to 2-pound live lobsters
  19. Olive oil
  20. Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with second lobster.
  21. Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
  22. Prepare barbecue (medium-high heat). Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue. Brush meat with oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes. Serve, passing warm sauces separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1575.14 Kcal (6595 kJ)
Calories from fat 422.66 Kcal
% Daily Value*
Total Fat 46.96g 72%
Cholesterol 238.58mg 80%
Sodium 911.67mg 38%
Potassium 2207.94mg 47%
Total Carbs 150.53g 50%
Sugars 15.49g 62%
Dietary Fiber 14.09g 56%
Protein 110.4g 221%
Vitamin C 35.9mg 60%
Vitamin A 0.1mg 5%
Iron 5mg 28%
Calcium 195.5mg 20%
Amount Per 100 g
Calories 153.44 Kcal (642 kJ)
Calories from fat 41.17 Kcal
% Daily Value*
Total Fat 4.57g 72%
Cholesterol 23.24mg 80%
Sodium 88.81mg 38%
Potassium 215.08mg 47%
Total Carbs 14.66g 50%
Sugars 1.51g 62%
Dietary Fiber 1.37g 56%
Protein 10.75g 221%
Vitamin C 3.5mg 60%
Iron 0.5mg 28%
Calcium 19mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.6
  • 37

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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