In this video, I am going to show you how I grill whole lobsters in my Weber Grill. Compared to steaming or boiling lobsters, this method allows the flavors and juices to stay in the lobster and also get a little taste of the bbq grill in it. I start by lighting up my charcoals with a charcoal chimney. I then set up my charcoal grill for indirect grilling, which means I have two piles on either side of the grill. If you have a lot of lobsters, you can put a drip tray in between the charcoals on the lower shelf. I am cooking two lobsters and they fit in a skillet, so that is what I use as a drip tray. I’ll be cooking a piece of salmon along with these two lobsters but I make sure to remove that quickly once it looks cooked through, after around 10-12 minutes. I will be slow cooking the lobsters for about 30-40 minutes in the grill, turning them over, until they look all red. Indirect cooking is like slow cooking or baking the lobsters on lower heat. It takes longer, but lowers the risk of overcooking, since I am trying to keep the juices and flavors in the lobsters. You can also cook the lobsters directly over the coals, but that method can sometimes overcook the lobsters and they then explode, losing all their juices and soaking the coals and possibly killing the fire. I prefer this method and have been able to fit as many as eight lobsters on the grill, cooking indirectly. When I had eight lobsters, instead of a skillet, I had a drip tray placed in between the coals on the lower shelf. They are all red now, which indicates that they have been cooked through. I’ll then take the lobsters to the dinner table. I like cooking them medium,, which means they still have their juice in them and the green or red items in the head (which are the best parts), are cooked but not over cooked and dried out. These lobsters were delicious. You can taste the lobster meat and all the flavors that come with it, as well as a little bit of the bbq/charcoal smokiness that comes with all bbq food. To get the tail out of the lobster, I twist the head off, then twist off the tail pieces one by one. To remove the tail you can push it through from the opening at the tail end and pull it out with a fork through the top. Look at how juicy this meat is. I like eating the lobsters with rice. I have steamed lobsters too and that is quick, but sometimes they can be overcooked and I cannot fit as many lobsters in my pasta pot as I can fit in my grill. Thanks for watching, if you liked this video, please click like and subscribe. Please share this with anyone who likes lobsters and likes to grill. I have other cooking videos on my channel. In this last scene, I have completely eaten the tail and the head, and the claws are left.
Music: Old Bossa by Twin Musicom

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