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BBQ Lobster

BBQ Lobster

By Charlotte Pike

Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your luxurious Native Lobster in a few easy steps.

Lobster is actually very simple to cook on the grill or BBQ at home. Serve one per person for a main course, and a half for a small starter.

Serves 2

Lobster on grill
Grilled Lobster


  • 2 lobsters, defrosted

  • 40g butter or garlic butter, melted

  • Sea salt

  • Freshly chopped parsley or tarragon chopped (optional)

Lobster ready to be prepped for BBQ


The lobsters will arrive uncooked and will look a dark blue or brown colour.

To BBQ them, take a large, long-bladed chef’s or chopping knife and split or cut the lobster in half.

To do this, line the knife up carefully along the line on the carapace (the part that runs from the eyes to the start of the tail).  You’ll see a line down its ‘back’ to follow with your knife.

Carefully cut down the centre of the head and then tail. You will find the stomach sac and tomalley inside, so don’t be put off, just pull the insides out.

Occasionally, these can burst, so just give the lobster a good rinse and dry, if you need to. Crack the claws gently, so that the shell is split.

Ensure your barbeque is at the correct temperature before cooking. If using charcoal, ensure they are white and there is no active flame burning. Heat a gas barbeque for around 10 minutes, ensuring it’s good and hot before cooking.

Lightly brush the lobster with melted butter and cook, cut side onto the coals for 3 minutes.

Flip the lobster and cook, shell-side down for a further 5 minutes. Brush the lobster tail again with melted butter, and serve hot with chopped parsley or tarragon on top if desired.

Lobster on grill
Lobster on BBQ

About Your Lobster

Whole Scottish lobster - uncooked on slate
Native Scottish Lobster

Lobster is usually seen as the jewel in the crown of Scottish seafood.  It’s a very special treat to enjoy and surprisingly straightforward to prepare.

Ensure your lobster is fully defrosted before starting. Always defrost it in the fridge, so that it stays really cold. Remove the sleeve and bands on the claws before cooking.

Some lobster crackers and picks are useful to have to extract every last morsel of sweet flesh from the shell. A gentle tap with a hammer will break the claws and allow you to carefully pull out the meat, if you don’t have any to hand.

Do keep the shells and make a stock with them. It is very quick to do and will help extract every last bit of goodness from these beautiful crustaceans.

Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.

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Quality Guarantee

Amity Fish will replace or refund products if they have not reached you in premium condition

Shore to Door in 48 hours

We process and dispatch your orders Monday to Thursday (if received before 09.30am).

We use third party couriers to deliver our seafood boxes to most UK postcodes on a next day delivery service. Our aim is to have your box with you within 24 hours – however at times this can take up to 2 days.

Don’t worry! The packing process along with frozen gel packs and dry ice will keep your seafood chilled/frozen during its journey, ensuring it reaches you in pristine condition.

If for any reason you are not happy with your order when received, we offer a quality guarantee.

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