Grilled Lobster with Garlic Herb Butter
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
Summer may be coming to a close, but grilling season is still going strong! I mean, hello. What is football season without a well-fired grill? Now, these beautiful herb butter filled lobsters may not be your traditional football fare, but I say, why be basic.
Okay, okay, so maybe no one but me is going to actually make these on game day. BUT they are super nice for a special date night or a dinner party with friends! I would argue that these are even better than traditional steamed or boiled lobsters for said date night or dinner party because they are a lot less messy to eat. Although sometimes the mess can be half the fun. If you want to know how to cook the perfect steamed lobster, check out my Perfectly Steamed Lobster recipe!
Have you noticed I’m on a bit of a grilling kick lately? Well, I just got a Big Green Egg! And OMG it is amazing. So you can expect to see some more grilled recipes in the near future. Sorry not sorry. If you are already getting tired of the all the grilled recipes, just wait a couple months because in no time I’m sure it will be wicked cold here in New England and I’m not sure I’ll be braving the snow and ice to fire up the grill. Or maybe I will, who knows?
Like a lot of my recipes, this lobster recipe can be adapted to fit a variety of diets and eating preferences. As written, the recipe is low carb and keto-friendly, gluten free, and paleo and Whole30-friendly if you use ghee instead of butter. And ghee is pretty much just clarified butter, so that goes hand in hand with lobster anyway. If you want it to be completely dairy free, you could even sub in a vegan buttery spread. Not that I think those kinds of vegetable oils are healthy, per se, but it’s an option.
Before we get to the recipe, let’s talk about how to humanely kill a lobster. The best way to learn how to do this is just to YouTube search it. But, here’s my own step by step.
- First, stick the lobster in the freezer for 15 mins to dull its senses.
- Remove it from the freezer and place it on a sturdy cutting board that won’t slip around.
- Stroke it’s head from the tip to the end of the head segment where the tail starts. Stroke it with a bit of pressure about 10 times.
- Then quickly place the tip of a very sharp chef’s knife right at the cross behind the head of the lobster. In one fell swoop, press the knife down forcefully toward the nose, slicing the head down the middle between the eyes.
This will kill the lobster instantly as you sever the brain. The lobster will continue to twitch afterward, but don’t worry, it is just the nervous system. It really is dead. That’s the creepiest part for me. Especially when you put them on the grill and it moves around a bunch! Eeek!
So yeah, on that note, enjoy the recipe! Just kidding, I can’t leave you with that image in your mind. Let’s talk sides. I like to serve these delicious lobsters with a big salad and some sweet potatoes or roasted fingerling potatoes. YUM. If you’re trying to stay low carb, you could grill up some other seasonal veggies alongside the lobster or just stick with the salad. And don’t forget to follow the meal with a delicious piece of my Paleo Blueberry Cobbler 😍
Equipment Needed:
- Grill
- Small mixing bowl or glass measuring cup
- Soup spoon
- Citrus reamer or juicer (optional)
- Garlic press (optional)
- Sharp chef’s knife
- Sturdy Cutting Board
- Lobster cracker (or just the handle of the chef’s knife to crack the claws)
- Sheet pan
- Pastry brush
- Serving tray or second sheet pan
- Grilling tongs and spatula
- Grilling gloves (optional) — I have these 😅
Happy grilling!
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Grilled Lobster with Garlic Herb Butter
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
Ingredients
- 2 live lobsters 1.25-1.5 lb
- 1/2 cup butter or ghee melted
- 1/2 shallot minced
- 2 Tbsp chopped flat leaf parsley
- 2 large cloves garlic pressed or minced
- 1 tsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- Avocado oil
Instructions
- Preheat grill to 425ºF (med-high heat).
- Place lobsters in freezer for 15 minutes to dull their senses.
- Prep the herb butter. In a small bowl or glass measuring cup, combine butter or ghee, minced shallot, parsley, garlic, lemon juice, sea salt, pepper, and red pepper flakes. Set aside.
- Remove lobsters from the freezer and place on cutting board. Kill lobsters humanely (see notes above in description) and split each lobster in half (hot dog style).
- Twist to remove claws and crack each claw with a lobster cracker.
- Scoop out the head cavity using a spoon and discard.
- Place lobster halves and claws on a sheet pan and brush the flesh side with a bit of avocado oil.
- When the grill is hot, place the lobster halves flesh side down on the grill and then place claws around the halves.
- Grill for 2-3 minutes. Flip each piece over (including the claws) and then spoon the herb butter onto the flesh and into the head cavity. Be careful because any dripping butter could cause flames to rise above the grill grate!
- Grill for another 3-4 minutes or until the lobster is opaque.
- Carefully remove the lobster halves to a serving platter. I like to use tongs and a spatula to prevent the herb butter from spilling out.
- Allow the claws to cook for another minute or two.
- Remove the claws to the serving platter.
- Serve immediately with lemon slices and some lemon zest if you're feeling fancy 💃🏼
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How did you like the recipe? Do you want to see more lobster recipes? How about lobster mac and cheese? Let me know in the comments below!
xx Kit
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