This was my first attempt at grilling lobster on a George Foreman Grill. I was hesitant because I thought the method might dry the lobster out. Lobster is awesome when it is steamed or boiled. Despite my trepidation, I was able to figure out a good method for grilling that kept the meat moist and tasty.
I used only the tails for this recipe. I was able to keep them moist by grilling in the shell and adding some fat to the flesh, which I will describe in detail below. I served this with grilled zucchini rounds and fresh avocado slices with a tiny bit of sea salt, cracked pepper, and a squeeze of lemon. Next time I will make a couple of lobster rolls with the tail meat. I have included a recipe for the rolls below.
Keep in mind that lobster is naturally high in sodium. When you steam or boil lobster the salinity is decreased. When grilled, the lobster will retain some salty flavor. My advice is not to heavily season lobster when grilling it. It is delicious as is.
Is Lobster a Healthy Seafood Choice?
While I really enjoy lobster, I have often wondered if this bottom feeder is a clean and healthy seafood option. I did a little research to find out.
One lobster tail has less than 1 gram of fat and close to 20 grams of protein. Lobster is a rich source of zinc that we all need for blood clotting and immune system support. It is also a great source of selenium, a mineral that is necessary yet hard to get enough of. Selenium supports thyroid function and protects cells from damaging free radicals.
The tomalley of the lobster is basically the liver. This is the green, mushy stuff you see when you remove the back area shell. This is pretty tasty. However, since it is the lobster’s main filtering system, it may be better to simply toss that aside as it may contain minute amounts of toxins.
Grilled Lobster Tails and Lobster Roll Recipes
Grilled Lobster Tails
Aside from your Foreman Grill, you will need a cutting board, kitchen shears, and a good sturdy chef’s knife.
- 2 whole lobster tails in the shell, fresh or frozen
- 1 TBS cold butter
- Olive oil for coating the grill
Total time: 19 min – Prep time: 10 min – Cook time: 9 min
1. If the lobster tails are frozen, leave them in the refrigerator to thaw overnight. Then, place them on your countertop to completely thaw before grilling.
2. Heat your Foreman Grill to high, approximately 5 minutes.
3. While the grill is heating, place the tails shell side down on a cutting board. Using kitchen shears cut the thick membrane that covers the flesh down the length of the tail. Flip the tail over and cut it in half lengthwise right through the shell. You will need a large, sturdy chef’s knife or cleaver to get through the shell. Repeat with the other tail.
4. Cut the butter into small pieces. Place the pieces of butter between the shell and the flesh along the length of each tail section. This will take a little effort using your fingers. You can wear disposable gloves for this if it feels strange to you.
5. Coat the bottom section of your grill with olive oil. Place the lobster tail pieces, shell side down, on the hot grill. Close the top. Cook for approximately 9 minutes until the flesh is just opaque and milky in color.
As the lobster cooks the butter will melt and baste it. The shell acts as a vessel to retain the moisture in the flesh. Place the cooked lobster on your cutting board to cool a bit while you get started on the rolls.
- Meat from 2 grilled lobster tails
- 1 celery stalk diced small
- 2 TBS mayonnaise
- 2 tsps fresh lemon juice
- Celery salt and freshly ground pepper
- 2 top-split hot dog buns
- 2 tsps butter
1. While the grill is still hot, brush it with the butter and lightly toast the buns.
2. Remove the lobster meat from the shells and dice it. Place this in a bowl with the celery, mayonnaise, and lemon juice. Mix well to coat.
3. Place the lobster mixture in the toasted buns and season the top with a little celery salt and pepper to your liking.
You can serve this with avocado slices or shredded lettuce on top and crispy potato chips on the side.