The Finest Grilled Lobster Saffire Kamado BBQ Grill Style

The Road to Lobster, Saffire Kamado BBQ Grill Style

Lobster wasn’t always considered the king of seafood much like the kamado BBQ grill wasn’t always the king of the backyard BBQ. In early colonial days, it was so readily available it was considered food for the common people. Two changes happened over the years. The supply of lobster decreased as lobster fishing increased. Second, people started cooking lobsters live, resulting in amazing flavor.

The most common way to prepare lobster is by boiling or steaming. Saffire’s Southeastern Territory Manager, Pete Lee, has been enjoying lobster going as far back as 30 years, though his love affair with whole grilled lobster didn’t begin until 15 years ago. Pete and his family had been vacationing in Maine for several years when a family friend introduced them to fresh whole lobster. It didn’t take Pete long to realize just how tasty grilled lobster would be.

“The lobster shell is a pretty cool steam vessel. The more I looked at it and thought about it the more I realized how grilling a whole lobster would really be steaming the lobster within itself. Grilled lobster is higher on my list of food favorites than BBQ. My mama said, ‘If you go to Maine, you won’t wanna come back.’ I tried fresh caught lobster for the first time and thought, ‘Now I know why!'”

“Lobster is a lot like a hog. You can eat everythin’ from the rooter to the tooter so to speak. I have tremendous affection for fresh grilled lobster, not only because it’s amazing, but because grilling is more fun than steaming. We’re cooking it the same way they did centuries and centuries ago.”

The lobster in this recipe came from the Lobster Dock in Booth Bay Harbor Maine. Pete describes it as one of the most beautiful spots in the world.

grilled lobster
  • Whole Lobster
  • 5 Ears of Corn
  • 1 Stick of Butter
  • 2 cloves Roasted Garlic – minced
  • Salt and Pepper
  • 1 tsp Olive Oil
  • Light your Saffire Grill (preferably with Saffire’s all natural hardwood lump charcoal) and set your vents for 450 degrees
  • Shuck and rinse the corn
  • Put  the lobster and corn on together for 30-40 minutes, turning the lobster every 5 minutes
  • Melt butter and mix with garlic and olive oil. Salt and pepper to taste.
  • After 20-25 minutes, bathe the corn in the butter mixture and set it back on the grill.
  • Plate and serve
Tips for Eating

Pete says to keep 2 heavy pairs of kitchen shears, lobster claw crackers and mallets handy. Bon Apetit!


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