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Bering’s Big Green Egg Grilled Lobster


  • 4 Lobster Tails
  • 3 TBSP. Unsalted Butter
  • 3 TBSP. Grape Seed or Avocado Oil
  • 1 Lemon


Food Prep:

  1. Use a pair of cooking sheers to cut down the sides of the lobster (opposite end of the shell).
  2. Use a small knife to cut down the middle of the flesh with a small incision.
  3. Heat 2 tablespoons butter and 2 tablespoons of oil in a small sauce pan until butter has completely melted.
  4. Cut tablespoon butter into two pieces, then two more pieces (4 total).
  5. Cut lemon in half.
  6. Use a small knife to remove a small piece of the flesh center.

BGE Set-up:

  1. Make mound of lump charcoal with electric starter or starter cubes in middle.
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal into flat layer.
  3. Place grill on plate setter.
  4. Close lid and leave vents open until temperature reaches 425-450 degrees.
  5. Place the lobsters on the grill flesh side down.
  6. Place lemon on grill flesh side down.
  7. Cook for 3 minutes.
  8. Flip lobster and lemon over (shell should be down now).
  9. Use a basting brush to coat meat with oil/butter mixture.
  10. Add one piece of butter to lemon center.
  11. Cook for an additional 3 minutes.
  12. Remove lobster and lemon from grill.
  13. Allow both to cool for 3-5 minutes.
  14. Place a lemon pantry over lemon and squeeze lemon/butter mixture over meat.
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