Barbecued California Spiny Lobster

Recipe courtesy Executive Chef James Royce, Studio at Montage Resort and Spa
TOTAL TIME: 1 hr 8 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 8 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 6 California spiny lobsters
  • 2 cloves garlic, minced
  • 1/4 cup finely diced red onion
  • 1 teaspoon chopped thyme leaves
  • 1/4 cup olive oil
  • 2 tablespoons white or red wine vinegar
  • Handful of fruit wood chips, such as apple or cherry wood, soaked in water for 30 minutes
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      Directions

      Submerge live lobsters in boiling water for 2 minutes. Remove from water. When cool enough to handle, remove heads from tails. With large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.

      Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down. Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell.

      Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.

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