How To Prep And Grill Lobster Like A Pro

Marinate your lobster for extra flavor

Alongside salt and pepper, Jonathan Bautista enhances the flavor of his lobster during the preparation phase. "A good marinade is crucial," he explains. The delicate taste of lobster meat can easily be overshadowed by stronger ingredients, so it's best to choose a marinade with light, vibrant flavors. Combinations of olive oil with citrus and herbs work wonderfully, and variations like garlic butter or Cajun seasoning are also excellent choices. You can either soak the lobster in the marinade or brush it directly onto the meat.

While it's common to grill just the tail of a lobster (here's what to pair with lobster tails), you can also grill whole lobsters by splitting them in half lengthwise (you might encounter green matter in the lobster's body, which is part of the digestive system that some people enjoy). If you opt for lobster tails, be sure to make a cut along the length of the tail to allow the marinade to penetrate the flesh. Regardless of your choice, it's essential to cook the lobster on all sides, not just the meat side. "A pro tip," Bautista advises, "is to cook the lobster on the shell side as well to ensure even cooking. This method also makes it easier to remove the meat." This way, you can easily scoop the lobster out of the shell as you eat (but avoid the common mistake of discarding the shells).