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BBQ! Grilled Lobster

Lobster! Or as they say in Boston - LOBSTAH! Serve with grilled corn & steamed new potatoes for a taste of the east coast.

Recipe originally appeared in the 15th edition of the Barbecue Genius Grillers Handbook, and can also be found at

Serves: 6

Preparation Time: 20 minutes


  • 6 small uncooked lobster tails (8 oz. each)
  • 1/4 cup lemon juice
  • salt & freshly ground black pepper, to taste
  • 1/4 cup olive oil
  • 1 tablespoon fresh dill, chopped
  • 2 medium lemons, for garnish


  1. Preheat barbecue on HIGH.
  2. To prepare marinade, combine olive oil, lemon juice, dill, salt and pepper. Brush marinade onto the lobster meat with basting brush.
  3. Rinse lobsters and pat dry. Split lengthwise through back shell and lobster meat. Run a skewer through the length of the tail to prevent curling.
  4. Reduce heat to MEDIUM. Place tails on grill, meat side down, for one minute. Then, using tongs turn tails shell side down for 8-10 minutes or until the shell is red and the meat is white. Remove skewers and serve with lemon wedges.