Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. Serve this simple grilled lobster with Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.
Recipe from Fine Cooking Magazine
4 whole live lobsters (1-1/2 to 2 pounds each) or 4 frozen lobster tails, thawed
Olive oil, as needed
If you're using live lobsters, kill them first.
Prepare a medium-high gas or charcoal grill fire. Brush olive oil on both sides of the lobsters and set them bottom side down on the cooking grates. Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates, 8 to 10 minutes for a 1-1/2-pound lobster and 12 to 14 minutes for a 2-pound lobster. (There's no need to turn the lobster over.) A thawed lobster tail will take about 8 minutes to grill.
Remove the lobsters from the grill and let cool for a few minutes. Serve warm with the dipping sauce of your choice.
With this method, you'll end up with a slight curve in the lobster's tail. If you want to keep the tail straight, thread a metal or bamboo skewer through the tail before grilling.