Grilled Lobster – California Style

Published March 18, 2009

Grab the biggest, baddest lobster you can find (also known as a “bug” here in CA) and split down the middle, clean, then pat dry and sprinkle with some fresh lemon or lime juice.  Take off the two large claws and then fire up your Weber on high. (Yes, remove the claws AFTER it’s very, very….very dead).

Now in a small dish mix 1/2 cup of virgin olive oil with a tablespoon or two of butter and a tablespoon of Johnny’s Garlic Spread (I buy this stuff by the metric ton at Costco.)  Add some diced jalapeno pepper to the olive oil mix(or green chive and Italian parsley if you want it mild).  Brush some olive oil all over the lobster and place meat side down on the grill for about 3-4 minutes max to sear it inside.  Flip over with shell side down and fill in your lobster halves with a bit more lemon juice and your olive oil/pepper mixture.  Grill temps vary, so make sure you don’t overcook, or you will find yourself chewing on a very expensive rubber band!

Optional:  soak a cedar plank before hand and throw that in for good measure!  If you over-cook the lobster, at least you’ll have a nice smelling plank of wood.

Enjoy with friends and some KJ Chardonnay or Firestone Riesling.  If the lobster sets you too far back, just head to Trader Joe’s for another California favorite:  Two Buck Chuck.