Recipe courtesy of Chris Fischer
Save Recipe Print
50 min
20 min
1 serving



Get a very hot fire going using oak or charcoal or both. Place a grill grate about 1 foot above the hot coals, which should be ready after about 30 minutes. Melt the butter in a small saucepan and stir in the chervil, chives and lemon juice.

When the coals are heated and ready, split the lobster in half lengthwise down the center of its body, then take the back of your knife and crack the claws so they cook evenly with the tail, making sure you remove the rubber bands as well.

Grill the lobster cut-side down to cook very quickly and to achieve some char on the exposed meat, about 2 minutes at most, then flip so the shell is facing the flame. Pour some of the butter mixture into the cavity to poach the lobster meat, reserving some for serving. Poach the lobster until the meat has shriveled up a bit inside the shell and is a brilliant white, another 4 minutes.

Serve alongside the remaining butter, garlic bread and cold beer!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Grilled Lobster Tails with Herb Butter

Recipe courtesy of The Neelys

Lobster Rolls

Recipe courtesy of Jamie Deen

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Fish & Lobster Cakes

Recipe courtesy of Ina Garten

Grilled Shrimp

Recipe courtesy of Rachael Ray

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Scallops

Recipe courtesy of Lan Chirico

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories