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Grilled Lobster

Grilled 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.

Grilled lobster is possibly the simplest way to cook a lobster 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 lemon wedges, to serve (optional)

Lobster ready to be prepped


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

To grill 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. Sit the lobster halves shell side up on a baking tray and preheat the grill to the highest temperature.

Lobster on grill

Grill the lobster for 5 minutes, shell side up, and then remove from the grill, flip it over and gently pour or brush the melted butter over the tail meat and grill for a further 3 minutes until bubbling, the tail meat looks pale and firm and no longer opaque.

Serve immediately, with crackers and picks, perhaps with some chopped parsley on top.

The lobster can also be topped with hollandaise sauce over the tail meat and grilled, which is called toasted hollandaise, and is delicious.

Plated Grilled Lobster

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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