Lobster on the Grill
Aragosta sulla Graticola
Region: Italy
Category: Seafood-Grilled
Season: Summer
Difficulty: Labor Intensive

This is a beautiful and delectable way to serve lobster.  Remember that grilling can dry out a lobster quite quickly, so it is important to keep it well oiled or buttered.

[photo: Dennis M. Gottlieb in Clifford A. Wright, Grill Italian]

Yield: Makes 4 servings
Preparation Time: 1:10 hours

Four 1 1/2-pound live lobsters

1/4 cup (1/2 stick) unsalted butter (optional)

Extra-virgin olive oil

Salt and freshly ground black pepper to taste

Dry bread crumbs for sprinkling

1 lemon

2 tablespoons finely chopped fresh parsley

1. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium-high

2. Split each lobster lengthwise with a heavy cleaver or large chef's knife, holding the crustacean firmly because it will move a lot.  Crack the claws.  Remove the greenish-gray tomalley and reserve for another use or whip into the butter and serve with the grilled lobster.  Drizzle olive oil over both halves of each lobster.  Season with salt and pepper.

3. Place the lobsters, shell side down, on the grill and cook, basting with olive oil, for 15 minutes.  Remove the lobster halves from the grill, drizzle the lobster meat with olive oil, and sprinkle bread crumbs to coat the meat.   Drizzle the bread crumbs with more olive oil, pressing them down into the meat.  Grill the lobster bread-crumb-side down until golden brown and crusty, about 15 minutes more.  Turn over twice to baste with olive oil while you are grilling during the second 15 minutes.

4. Serve with a squirt of lemon juice, a sprinkle of parsley, and the tomalley butter, if using.

Variation: 

Note: 

Posted: 01/02/2007