Cooking lobster completely at the grill guarantees that no water gets in the shell, which means that you’ll get the greater concentrated lobster taste.
- 2 tablespoons vegetable oil, plus more for grill
- 2 1½-pound live lobsters
- Kosher salt and freshly ground black pepper
- Melted unsalted butter, hot sauce, and lemon wedges (for serving)
- Prepare grill for medium-high heat; oil grate. Chill lobsters in freezer 15 minutes (this will slow down their nervous system—helpful for what comes next).
- Working one at a time, transfer to a cutting board, belly side down, with the head facing you. Using a kitchen towel, hold tail (it shouldn’t be very active now) and, starting where the tail meets the body, bisect body and head lengthwise in one fell swoop. Turn lobster around and cut lengthwise through the tail. Remove any tomalley or eggs (reserving, if you’d like).
- Immediately rub the cut side of lobsters with 2 Tbsp. oil total; season with salt and pepper. Grill, cut side down, pressing claws against the grill, until meat is nearly cooked through, 6–8 minutes. Turn and grill until shells are lightly charred and meat is cooked through (tail meat will look opaque and be firm), about 3 minutes. Remove lobsters from the grill and serve with butter, hot sauce, and lemon wedges for squeezing over.