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Bring a taste of the coast to your cabin deck

By David Bowers
Published: June 6, 2011
Photo by Food styling and photos by John & Tanya Bäck
There’s no better way to celebrate the summer than by throwing a couple big lobsters on the grill. This technique starts by grilling a whole lobster for a few moments, then splitting the partially cooked lobster and continuing to grill the halves, for smoky-sweet perfection. You can serve with melted butter, but this lobster really doesn’t need it. Makes 2 servings.


2   1½ - to 2-pound lobsters
Olive oil
1 lemon


1. Preheat a grill on high for 10 minutes with the lid down. To be humane, hold each live lobster firmly on a cutting board and push a large sharp knife blade right into the head.

2. Place the lobsters over direct heat and cook for 2 minutes, then flip and cook for another 2 minutes. Return the lobsters to the cutting board and use the large sharp knife to split each lobster lengthwise. Be very careful to keep the juices inside the half shells. Drizzle a little bit of olive oil and squeeze some lemon over each half.

3. Return the lobster halves to the grill, shell side down of course, and continue to grill for 7-8 minutes, until cooked through.

4. Just before removing from the grill, flip the lobsters and cook for 1 minute with
the flesh over the direct heat.

Serve immediately.
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