Let’s see a show of hands…..who likes Lobster?  Most of you without allergies to shellfish probably raised your hands (at least mentally).  Did you know that in colonial times lobsters were used to feed convicts and the poor due to it’s overabundance and lack of flavor?  What!?  Talk about a 180 this crustacean has done in the past 200 years!

Okay, so have you ever heard someone say they don’t like lobster because it is too rich? I just mentally raised my hand.  Yet it was fed to convicts and the less fortunate because it was considered an undesirable food product.  I think we have a serious cooking issue here!  Yes, you can screw up cooking a lobster, however most would still consider it a luxury food.  If you have never tried lobster I would urge you to climb out from under the rock that you are living under and at least give it a try (which is ironic because that is where they spend most of their time)!

It is true that lobster were more plentiful then as opposed to now.  It is reported that after a big storm in colonial times, huge mounds of them would wash up on shore...DINNER TIME!  Yet, I would argue that the flavor has remained mostly unchanged since they are not considered suitable for farm raising.  Just go to any seafood department at your local Martin's and ask for farm raised lobster and they will probably look at you funny.  So why not? Lobsters can be cannibalistic in nature which makes them unsuitable for farm raising.

Another fact about lobsters is that they have been estimated to live over one hundred years and can grow to over four feet in length.  Can you imagine the size of that lobster tail, around two feet? Sign me up for that lobster feast!  Or, can you imagine having a lobster as a pet and leaving in your will that your grandchildren have to care for “Buster” and not eat him?  There is a living legacy!

Lobster, nutritionally, has a lot of benefits.  A one cup portion has about 129 calories, 1.2 grams of fat (only 0.3 grams saturated), 212 milligrams cholesterol, 28 grams protein and high in B-12, B-6, magnesium and calcium.  Not bad!

Now on to the recipe.  There really isn’t much to cooking or grilling a lobster. A lot of the detail is in the seasoning and the sauces.

Here goes-


1 lobster tail per person

Spicy Sauce:

1/3 cup butter or margarine
1 tbsp chopped onion, fine
1 tsp dried thyme leaves
1/4 tsp ground allspice
2 to 3 tsp hot sauce (or more to taste)

Chili Mustard Sauce:

1/3 cup butter or margarine
1 tbsp chopped onion, fine
1 tbsp dijon mustard
1 tsp chili powder


Get your grill prepared for medium high heat. prepare your preferred sauce, or make both.  

Rinse lobster tails in cold water. Prepare lobster tails by butterflying through the shell and meat down to, but not through, bottom shells.  Pull lobster shells apart and brush with your desired sauce.

Place tails on grill, meat side down and grill for 4 to 5 minutes.  

Turn, brush tails with preferred sauce and grill another 4 to 5 minutes or until lobster meat turns opaque. Serve with remaining sauce and your favorite wine.

Wine Pairing Notes

We enjoyed this meal with Toad Hollow Chardonnay, which is clean and crisp with hints of mango and melon.  It is full flavored and has a rich, creamy mouthfeel.

We also enjoyed the Michael David Sauvignon Blanc with ripe notes of tropical fruit, lemon grass and citrus aromas. This wine features bright clean attributes and crisp clean natural acidity.


For a printable version of this recipe click here: Angel's Grilled Lobster
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About the Blogger:

Angel Lemons is the Seafood Manager at Martin's on SR 23 & Ironwood. She began her career with Martin's in 2000, working part time while attaining an associates degree in fitness at Southwestern Michigan College. She began working full time in 2001 after graduating, and has managed a number of seafood departments throughout the company. Angel enjoys spending time with her family, cooking out on the grill and trying new recipes with her husband. She's been proud to call the SR23 & Ironwood store her home for eight years, and looks forward to seeing you at her seafood counter soon!