Grilled Rhode Island Lobster with Butter & Seasonings

Introduction

Nothing says Northeast summer like grilled whole lobster—and this Rhode Island-style lobster recipe is a showstopper. Using the Arteflame Grill, we deliver a Clam Shack-inspired lobster cooked directly on the flat griddle and seared to perfection. Fresh butter, local seasonings, and wood-fire aroma lock in coastal flavor with every bite.

Ingredients

• 2 whole live lobsters (1½ to 2 lbs each)
• 1/2 cup unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tbsp chopped fresh parsley
• Salt and cracked black pepper, to taste
• Lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins and drizzle vegetable oil over them.
2. Stack firewood over the oiled napkins inside the Arteflame grill.
3. Light the napkins. The fire will catch quickly and the grill will be ready in about 20 minutes.

Step 2: Prepare the Lobsters

1. Parboil the live lobsters in salted water for 3 minutes to slightly firm the meat (optional but helps with grilling).
2. Let lobsters cool slightly, then cut them in half lengthwise from head to tail with a sharp knife.
3. Remove the tomalley (green organ) and any vein or gritty bits.

Step 3: Make the Rhode Island Butter Baste

1. In a small bowl, combine melted butter, lemon juice, paprika, garlic powder, cayenne, parsley, salt, and pepper.
2. Stir to mix well. Set aside.

Step 4: Sear the Lobsters

1. Place the lobster halves, flesh-side down, on the center grill grate for 1-2 minutes to achieve a quick sear at 1,000°F.
2. This locks in the juices and gives you a steakhouse-quality sear.

Step 5: Finish Cooking on the Griddle

1. Move the lobsters flesh-side up to the flat cooktop griddle.
2. Baste generously with the Rhode Island butter mixture.
3. Cook for 5–7 minutes until internal temperature reaches about 130°F (pull off at 130°F so it finishes at 145°F).
4. Lobster is perfectly done when the meat is opaque and the shell is bright red.

Step 6: Serve and Enjoy

1. Transfer lobsters to serving platters.
2. Drizzle with remaining butter mixture and serve with lemon wedges.

Tips

• Use high-quality hardwood for clean, long-burning flavor.
• Don’t overcook the lobster—remove at 130°F, it will rise to 145°F as it rests.
• Sear first to lock in juices, then finish on the cooktop for even doneness.
• Use butter instead of oil for richer flavor and better browning.
• Position food closer to the center of the cooktop for higher heat zones.

Variations

1. Garlic Herb Lobster: Add minced garlic and fresh thyme to the butter mixture for a deep aromatic flavor.
2. Lobster with Cajun Heat: Use Cajun seasoning and a pinch of chili flakes for a spicier take on the classic.
3. Lemon Dill Butter Lobster: Swap parsley for dill and increase the lemon juice for a bright citrus punch.
4. Asian Fusion Lobster: Add soy sauce, sesame oil, and grated ginger to the butter mixture for an umami twist.
5. Maple Bourbon Lobster: Stir in 1 tbsp of maple syrup and a splash of bourbon for a sweet, smoky glaze.

Conclusion

Grilling whole lobster Rhode Island-style on your Arteflame Grill creates a culinary experience that’s both rustic and elegant. With rich, buttery seasoning and perfectly cooked shellfish, this dish transforms any summer gathering into a coastal feast to remember.

Best pairings

• Grilled corn on the cob with herb butter
• Crisp green salad with lemon vinaigrette
• Chilled white wine—Sauvignon Blanc or Chardonnay
• Grilled sourdough or baguette slices
• Lobster bisque as a first course