Bobby's Flay's Grilled Lobster Requires One Extra Step That Makes All The Difference

Leave it to celebrity chef Bobby Flay to have an effortless-but-essential tip to pull off expertly grilled lobster. Listen, lobster is pricey and grilling can be a tricky technique, so one extra step is certainly worth the effort. Perhaps most surprisingly, the extra step has to do with cooking the lobster before it even hits the piping-hot grill. Flay's secret? He prefers to precook the lobster to about 75% before it even goes on the grill. 

Flay says it allows the meat to mostly cook and relaxes the shellfish. Otherwise, raw lobster might become tough if it is cooked exclusively on the grill. It also prevents the lobster meat from sticking to the shell. This technique ensures that the lobster cooks through but does not overcook or get burnt on the outside. Considering his many accolades from over a dozen cookbooks to several restaurants, we certainly trust Flay's advice, but other recipes recommend a similar method, so it's not unheard of to use this technique. 

The best way to follow Flay's tip is to parboil the lobster. Bring a large pot of salted water to a roaring boil then drop the lobster into the water and cook it for around two minutes. The key is making sure the lobster does not continue to cook after it's boiled and before it hits the grill. That's why you'll want to drop it in an ice bath when you're done parboiling, just like you would do with blanched vegetables. Afterward, Flay suggests to split the lobster open, squirt on a neutral oil, season it with salt and pepper, then place it on the grill shell-side down first. After a couple of minutes, flip it over and continue to grill for a few more minutes. This should ensure the lobster obtains a smoky flavor and those coveted grill marks (without getting burnt). As a reminder, the grill should be set around 425 degrees Fahrenheit.

Use these tips with a curried grilled lobster recipe complete with a red curry sauce. Or take another note from Flay and finish it off with a compound butter. You can really experiment and add ingredients like herbs, minced or roasted garlic, peppers, lemon zest, or truffle to pass on flavor to the lobster with ease. Serve it with classic sides, such as grilled on the cob or potato salad, or toss it on top of your favorite green salad. For more help on the matter, here are additional chef-worthy tips on how to grill lobster.