Grilled Lemon-tarragon Lobster Recipe

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Grilled Lemon-Tarragon Lobster

Vicki Butts (lazyme)


Traditional New England side dishes like boiled potatoes, corn on the cob and coleslaw are just right with this festive dish. If it's more convenient, thaw two frozen uncooked lobster tails (skip the parboiling). From Bon Appetit, August 1996.

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15 Min


15 Min




1/2 stick
2 Tbsp
fresh lemon juice
1 1/2 tsp
lemon peel, grated
2 Tbsp
chives, chopped
1 Tbsp
fresh tarragon, chopped or 1 teaspoon dried
live maine lobsters, each about 1 1/2 pounds

Directions Step-By-Step

Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce. Serve, passing any remaining sauce separately.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American