Name: Grilled Lobsters
Total time: PLACEHOLDER
Ingredients: 2 (1½- to 2-pound) live lobsters; ¼ cup panko bread crumbs; 1 teaspoon vegetable oil; 6 tablespoons unsalted butter , melted; 2 garlic cloves , minced; 2 tablespoons minced fresh parsley; ½ teaspoon table salt , divided; ¼ teaspoon pepper , divided; Lemon wedges

Why This Recipe Works

If we're going to grill lobster rather than boil it, we want it to be worth it, with contrasting smoky grill flavor penetrating the sweet meat—not just coloring the shell. Splitting the lobsters in half took some care, but was the right way to go to achieve that. Starting the lobsters cut side down and then flipping them after 2 minutes kept moisture loss to a minimum. To allow the claws to finish cooking at the same time as the tail meat, we cracked each claw before cooking so heat could better reach the meat. A buttery, herby bread-crumb topping that sizzles on the lobsters on the grill gives the lobsters dressed-up appeal. Make sure the topping is prepped before you start the grill.

Before You Begin

Don't halve the lobsters until the grill has been started. If you plan to cook more than two lobsters, you will need to cook them in batches so as not to overcrowd the grill.

Instructions

Place lobsters in large bowl and freeze for 30 minutes. Toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until panko is light golden brown, about 2 minutes; set aside.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Meanwhile, combine melted butter and garlic in bowl. Combine toasted panko, parsley, ¼ teaspoon salt, ⅛ teaspoon pepper, and 2 tablespoons garlic butter in second bowl; set aside. Split lobsters in half lengthwise, then clean and devein lobsters. Using meat pounder, pound each claw to crack open slightly. Sprinkle tail meat with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper and brush lobster meat evenly with 2 tablespoons garlic butter.

Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Place lobsters, cut side down, on grill and cook (covered if using gas) until tail meat just begins to turn opaque, about 2 minutes.

Transfer lobsters, cut side up, to rimmed baking sheet. Divide panko mixture evenly among lobster halves and drizzle with remaining 2 tablespoons garlic butter. Return lobsters, shell-side down, to grill and cook (covered if using gas) until panko mixture begins to bubble and tail meat is opaque and registers 140 degrees, 4 to 6 minutes. Serve lobsters with lemon wedges.