The local Stop & Shop in Provincetown is having a sale on chicken lobsters (small, tender lobsters popular in New England); they’re $5.99 per pound with the store card. I bought three and the total came out to be $20. After I got them home I stored them in the refrigerator until the grill was ready.
The first thing you need to do when preparing live lobsters for grilling is take a sharp knife and quickly plunge it through the exoskeleton right between the lobster’s eyes. Make sure the knife is sharp and be very careful so that the knife doesn’t slip and cut your hand. I would recommend doing this outdoors or over a kitchen towel because there may be a small explosion of lobster juice once the exoskeleton is punctured.The lobster should now be limp, making it easier to cut through. I used a very sharp serrated knife and separated the lobsters right down the middle. You will find green and orange organs once they’re opened. Part of this goop is the tomalley, a soft green substance that is both the lobster’s liver and pancreas. Do not remove this because it is delicious once it has been cooked!
The grill should be heated to about 300 degrees Fahrenheit or 150 degrees Celsius. A small lobster that is 1 to 1.5 pounds (500g – 750g) will take about 8 to 10 minutes to be cooked. Once the meat is opaque and flaky, the lobster is done. For a larger lobster, leave it on the grill for a bit longer, maybe 12-15 minutes. If you are grilling a frozen lobster tail, it should take about 7 to 8 minutes to cook. As you can see, the lobsters’ tailed curled up as they cooked. If you want to keep the tail straight, use a metal or wooden skewer that has been soaked in water to keep it from curling up.
I turned these grilled lobsters into fantastic lobster rolls! Just break up the meat into chunks and mix in a bit of mayonnaise, chopped tarragon, and salt & pepper. If you dislike mayonnaise, make the rolls Connecticut style (with just a little drawn butter). Put it on a toasted a roll and enjoy it with a glass of chilled rosé.