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2 fresh lobsters
Ground black pepper
4 tbsp unsalted butter
2 tbsp roasted garlic and herb seasoning blend (use your favorite)
A handful of fresh snipped chives or parsley
Pre-heat your grill for indirect heat by piling your charcoal to one side. Clean and oil your grill grates.
Meanwhile, chill the lobster in the freezer for 20 minutes or so before preparing them. Have a clean work surface and a very sharp heavy knife ready.
Lay the lobster legs down flat on your work surface. Find the first seam of the shell and press your knife firmly and quickly, splitting the lobster, towards the front. This ensures a quick kill. Then flip and split the lobster tail in half.
With a small spoon or your fingers, quickly clean out the tomalley, the organs and other internal items that aren’t meat.
Season lightly with salt, pepper and a dash of roasted garlic and herb seasoning.
Arrange the lobster on the grill over the hot side, with the meat down, leaving the shell exposed to air. Cover and cook 2 to 3 minutes.
Flip and move towards the cooler side of grill.
In a grill safe pan, melt the butter, garlic and herb seasoning, and chives, stirring to combine. With a heat-safe glove, move to the cool side of the grill to keep the butter liquified.
With a grill brush, baste the lobsters repeatedly in the butter sauce as they finish grilling 2 to 5 minutes longer.
Remove from grill and arrange on a serving platter. Season with a dash of pepper and fresh chives.
Gently break the claws with a soft mallet or seafood cracker. Serve the char-grilled lobster in the shells with small forks and a ramekin of the remaining seasoned butter blend on the side for extra dipping.
Prep Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings