Grilled Lobster

Grilled Lobster
  • 6 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 6 x 1 lb
    (6 x 450 g)

    lobsters boiled for 2 minutes

  • 1/3 cup
    (80 mL)


  • 6

    sprigs of parsley, finely chopped

  • 2 Tbsp.
    (30 mL)

    white wine

  • 4 Tbsp.
    (60 mL)

    beurre manié (2 tablespoon butter and 2 tablespoon flour blended into a paste)

  • 3/4 cup
    (190 mL)

    olive oil

  • 4 Tbsp.
    (60 mL)

    lemon juice

  • Freshly ground pepper to taste


Cut the lobsters in two, lengthwise.

Remove the sand sac located near the head, and the intestine along the tail.

Retrieve the liver (green) and the coral (black) and place into a bowl. Add the breadcrumbs, parsley, wine and butter. Mix well.

Stuff the lobsters by filling the areas left empty by the removal of the liver and the coral with the mixture.

Mix the oil and lemon juice.

Brush the lobsters with this mixture and grill them stuffed side down on high heat for one to two minutes.

Turn the lobsters over and cook shell side down for 7 to 8 minutes on medium heat.

Brush occasionally with the oil and sprinkle with fresh pepper.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007