Grilled Lobster with Pesto

3 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 10 min
160 calories/serving


2 lobsters, or cooked 1 kg
2 tbsp pesto sauce 26 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Blanching the lobster before grilling is the secret to obtain a more tender meat (and it's easier for the faint of heart than splitting it alive into sections before grilling it...). Some people advise putting the living lobster in the freezer 1 hour before cooking to anesthetize it. If you buy previously cooked lobsters, go directly to step 4 and leave them on the grill just long enough to warm them up, 4-5 min.


  1. Prepare the grill to a medium-high heat.
  2. Remove the elastic bands from the claws and plunge one lobster head-first into a large pot of salted boiling water, with the tail tucked underneath (to avoid being splashed by the tail).
  3. As soon as the water comes to a boil again, after about 3-5 min, take the lobster out of the water using tongs, drain it and transfer it to a work surface. Return the water to a boil and repeat the blanching process with each remaining lobster.
  4. For each lobster, place the tip of a large knife in the centre. Cut it lengthwise in half from the centre to the end towards the head (the knife might not cut completely through shell), then cut it in half from the centre to the end towards the tail. Use poultry shears to cut completely through the shell if necessary.
  5. Place the lobster halves, meat side up, on the grill. Brush the meat with pesto, then add salt and pepper. Cover the grill; cook the lobsters until the meat is just opaque in the thickest portion of tail, about 7-8 min max for a 500 g lobster. Do not overcook the lobster since it can dry out the meat.
  6. Remove the lobsters from the grill, arrange them on a platter then serve.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




8 g

12 %

Saturated 1.4 g
+ Trans 0 g

7 %


110 mg


440 mg

18 %


1 g

0 %


0 g

0 %


0 g

Net Carbs

1 g


22 g

Vitamin A

4 %

Vitamin C

1 %


8 %


4 %


This recipe is :
Excellent source of  :
Copper, Niacin, Pantothenic Acid, Selenium, Vitamin B12, Zinc
Good source of  :
Phosphorus, Vitamin E
Source of  :
Calcium, Folacin, Magnesium, Potassium
Low  :
Saturated Fat
Free  :
Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 2 ½
Fats 1 ½

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3 Reviews (3 with rating only) 100% would make this recipe again

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