When you fire up the grill for live Prince Edward Island lobster, sweet, ocean-fresh meat meets pure Mediterranean comfort. This charcoal-grilled lobster recipe anchors a stunning sharing platter featuring tender tail, whole claw, and knuckle meat nestled in a warm, anchovy-infused olive oil with roasted garlic, creamy cannellini beans, sweet red peppers, capers, and fresh herbs.
A swift two-minute blanch followed by a gentle pass over live coals gives the lobster a subtle kiss of smoky char while keeping every bite tender and succulent. Set out a loaf of deeply charred sourdough for dipping into the golden oil, and you have an impressive seafood feast built for gathering.
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Created in partnership with PEI Lobster. Opinions in this post are always our own.
What Makes PEI Lobster so Special?
For more than 150 years, lobster fishing has been woven into the culture and heritage of Prince Edward Island. Today, more than 1,260 Island lobster fishers carry on that tradition, including generations of fishing families who depend on the clean, cool waters surrounding PEI and are committed to protecting the fishery for generations to come.
Legendary PEI Lobster is Canadian, wild caught and from an MSC certified sustainable fishery.
And enjoying it at home is incredibly accessible. Order live or cooked lobster, tails, splits, prepackaged or canned lobster meat from PEI retailers. Order today and you can have fresh PEI lobster delivered right to your door tomorrow.
Find PEI lobster retailers at LobsterPEI.ca and make Legendary PEI Lobster part of your summer and fall celebrations.
Why We Love This Recipe
- Perfect Texture Balance: A swift 2-minute blanch followed by indirect charcoal heat keeps the tender lobster meat incredibly juicy without turning rubbery.
- Complex Savoury Depth: Minced anchovies melt completely into warm extra-virgin olive oil, creating a rich, umami-base that pairs naturally with sweet roasted garlic and creamy cannellini beans.
- Designed for Gathering: Plater-style presentation lets everyone dip crispy, charred sourdough directly into golden pools of infused oil.
- Feast for the Senses: The combination of smoky charcoal notes, bright lemon zest, fresh basil, and salty capers delivers maximum flavour in every bite.
What is Blanching?
Blanching is a cooking process where food is briefly plunged into boiling water and then immediately transferred into ice water (“shocking”) to halt the cooking process. In this recipe, a precise 2-minute blanch allows the lobster meat to set and release easily from the shell, ensuring it stays succulent when finished over charcoal.
Ingredients
The Lobster
- 2 live PEI lobsters, approximately 1¼ to 1½ lb (570 to 680 g) each
- 1 to 2 tablespoon extra virgin olive oil
- Fine sea salt
Mediterranean Infused Oil
- High-quality extra virgin olive oil
- Head of garlic
- Anchovy fillets
- Dry white wine
- Cooked cannellini beans
- Roasted red peppers
- Kalamata olives
- Capers
Finish & Serving
- Zest of 1 lemon
- Fresh basil
- Flat-leaf parsley
- Flaky sea salt
- Freshly cracked black pepper
- Rustic sourdough loaf or French baguette
- Extra virgin olive oil
Instructions
Roast the Garlic
Preheat your grill or oven to 400°F (205°C).
Slice about ½ inch (1 cm) off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap tightly in aluminum foil.
Roast for 40 to 50 minutes until the cloves are tender and golden brown.
Cool until safe to handle, then carefully peel the cloves, keeping as many whole as possible. Set aside.
Blanch and Prepare the Lobsters
Prepare a large bowl of ice water and set it nearby. Keep lobsters chilled in the refrigerator until ready to process.
Fill a large stockpot with water, season generously with fine sea salt, and bring to a rolling boil.
Remove the rubber bands from the claws immediately before cooking. Dispatch each lobster humanely just before placing them into the pot.
Submerge both lobsters into the boiling water and start a 2-minute timer immediately (do not wait for the water to return to a boil).
After exactly 2 minutes, transfer lobsters to the ice bath for 5 minutes to stop the cooking. Drain thoroughly.
Place each lobster on a stable cutting board and split lengthwise through the head, body, and tail.
Remove and discard the stomach sac behind the head, the intestinal tract from the tail, the feathery gills, and the tomalley/roe to keep your oil clean and clear.
Pat all lobster halves thoroughly dry with paper towels. Removing excess surface moisture is critical for achieving good colour on the grill.
Brush exposed meat lightly with 1 to 2 tablespoon olive oil and season with a pinch of fine sea salt.
Charcoal Grill the Lobster
Set up a two-zone charcoal fire targeting a dome temperature of 425°F to 450°F (220°C to 230°C). Clean and lightly oil the cooking grates.
Place the 4 blanched lobster halves shell-side down over indirect heat. Close the grill lid.
Cook shell-side down for 3 to 4 minutes until the tail meat becomes opaque and approaches doneness.
Move the lobster halves meat-side down over direct charcoal heat for 30 to 60 seconds, just long enough to catch a light char and caramelization.
Check internal temperature in the thickest part of the tail; remove when it reaches 135°F to 140°F (57°C to 60°C).
➡️Note: If the claws need additional cooking time, detach them and keep them over indirect heat shell-side down while resting the tails.
Transfer grilled lobster to a cutting board to rest briefly.
Prepare the Mediterranean Infused Oil
Heat 1¼ cups (300 ml) olive oil in a wide sauté pan over medium-low heat.
Add the minced anchovies and cook for 2 minutes, stirring until they dissolve into the oil.
Pour in the white wine, increase heat slightly, and simmer until reduced by half.
Add the roasted garlic cloves, roasted red peppers, Kalamata olives, capers, and cannellini beans.
Reduce heat to low and warm gently for 5 to 6 minutes so the flavours meld. Keep warm over very low heat.
Grill the Bread
Slice the sourdough, brush both sides with olive oil, and grill over direct charcoal heat for 1 to 2 minutes per side until deeply toasted with light charring on the edges.
Assemble the Platter
Select the 2 most visually appealing charcoal-grilled lobster halves as your platter anchor. Keep their tail meat in the shell.
From the remaining 2 halves, remove the tail meat and cut into thick medallions. Remove all knuckle meat from each of the 4 halves. Keep the claw meat whole and set aside for serving.
➡️Learn How to Crack Open a Lobster
Remove the warm infused oil mixture from the heat. Gently fold the loose tail medallions and knuckle meat into the warm oil to coat.
Stir in lemon zest, chopped parsley, and half of the torn basil. Taste and adjust with flaky sea salt and black pepper (anchovies and capers provide natural salinity).
Arrange the 2 anchored lobster halves on a large serving platter. Spoon the warm cannellini bean and herb mixture around them.
Place the claw meat naturally across the platter. Drizzle generous spoonfuls of the warm infused olive oil directly over the lobster halves and onto the platter base to create dipping pools.
Top with remaining fresh basil, extra lemon zest, and fresh cracked pepper. Serve immediately with warm grilled sourdough.
Tips, Substitutions & Serving Suggestions
Grill Alternative Instructions
- Gas Grill: Set up two-zone cooking at 425°F-450°F (220°C-230°C). Cook shell-side down over indirect heat for 3-4 minutes with the lid closed. Finish meat-side down over direct burner heat for 30-60 seconds.
- Stovetop Cast-Iron Grill Pan: Separate the claws from the blanched halves first. Grill halves shell-side down over medium-high heat until almost done, flipping meat-side down briefly for grill marks. Grill claws separately until opaque throughout.
Chef's Tips for Success
- Don’t Skip the Dry-Off: Water is the enemy of caramelization. Ensure blanched lobsters are patted dry with paper towels before hitting the grates.
- Control the Salt: Anchovies, capers, and Kalamata olives bring built-in brine. Always taste the oil mixture before adding flaky sea salt at the finish.
- Internal Temp is Key: Pull lobster off the grill right at 135°F-140°F (57°C-60°C). Carryover heat during resting will bring it to a sweet, succulent finish.
Love this Charcoal-Grilled PEI Lobster? Try These Recipes Next:
- Seafood Lasagna Roll Ups with Lobster Bisque Sauce
- Coconut Curry Lobster with Sautéed Vegetables and Coconut Rice
- Lobster Roll Style Mac and Cheese with Brioche Crumb
- Grilled Lobster with a Mango-Jalapeño Salsa
📖 Recipe
Charcoal Grilled PEI Lobster with Warm Garlic Oil
Ingredients
The Lobster
- 2 live PEI lobsters approximately 1¼ to 1½ lb (570 to 680 g) each
- 1 to 2 tablespoon extra virgin olive oil
- Fine sea salt
Mediterranean Infused Oil
- 1¼ cups high-quality extra virgin olive oil 300 ml
- 1 whole large head of garlic
- 4 anchovy fillets finely minced
- ⅓ cup dry white wine 80 ml
- 1 cup cooked cannellini beans, rinsed and drained 237 ml / ~240 g
- ¾ cup roasted red peppers, diced 115 g
- ⅔ cup Kalamata olives, pitted and halved lengthwise 90 g
- ¼ cup capers, drained 40 g
Finish & Serving
- Zest of 1 lemon
- ¼ cup torn fresh basil
- 2 tablespoon chopped flat-leaf parsley
- Flaky sea salt
- Freshly cracked black pepper
- 1 large rustic sourdough loaf or French baguette
- 1 to 2 tablespoon extra virgin olive oil for brushing bread
Instructions
Roast the Garlic
- Preheat your grill or oven to 400°F (205°C).
- Slice about ½ inch (1 cm) off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap tightly in aluminum foil.
- Roast for 40 to 50 minutes until the cloves are tender and golden brown.
- Cool until safe to handle, then carefully peel the cloves, keeping as many whole as possible. Set aside.
Blanch and Prepare the Lobsters
- Prepare a large bowl of ice water and set it nearby. Keep lobsters chilled in the refrigerator until ready to process.
- Fill a large stockpot with water, season generously with fine sea salt, and bring to a rolling boil.
- Remove the rubber bands from the claws immediately before cooking. Dispatch each lobster humanely just before placing them into the pot.
- Submerge both lobsters into the boiling water and start a 2-minute timer immediately (do not wait for the water to return to a boil).
- After exactly 2 minutes, transfer lobsters to the ice bath for 5 minutes to stop the cooking. Drain thoroughly.
- Place each lobster on a stable cutting board and split lengthwise through the head, body, and tail.
- Remove and discard the stomach sac behind the head, the intestinal tract from the tail, the feathery gills, and the tomalley/roe to keep your oil clean and clear.
- Pat all lobster halves thoroughly dry with paper towels. Removing excess surface moisture is critical for achieving good colour on the grill.
- Brush exposed meat lightly with 1 to 2 tablespoon olive oil and season with a pinch of fine sea salt.
Charcoal Grill the Lobster
- Set up a two-zone charcoal fire targeting a dome temperature of 425°F to 450°F (220°C to 230°C). Clean and lightly oil the cooking grates.
- Place the 4 blanched lobster halves shell-side down over indirect heat. Close the grill lid.
- Cook shell-side down for 3 to 4 minutes until the tail meat becomes opaque and approaches doneness.
- Move the lobster halves meat-side down over direct charcoal heat for 30 to 60 seconds, just long enough to catch a light char and caramelization.
- Check internal temperature in the thickest part of the tail; remove when it reaches 135°F to 140°F (57°C to 60°C).
- Transfer grilled lobster to a cutting board to rest briefly.
Prepare the Mediterranean Infused Oil
- Heat 1¼ cups (300 ml) olive oil in a wide sauté pan over medium-low heat.
- Add the minced anchovies and cook for 2 minutes, stirring until they dissolve into the oil.
- Pour in the white wine, increase heat slightly, and simmer until reduced by half.
- Add the roasted garlic cloves, roasted red peppers, Kalamata olives, capers, and cannellini beans.
- Reduce heat to low and warm gently for 5 to 6 minutes so the flavours meld. Keep warm over very low heat.
Grill the Bread
- Slice the sourdough, brush both sides with olive oil, and grill over direct charcoal heat for 1 to 2 minutes per side until deeply toasted with light charring on the edges.
Assemble the Platter
- Select the 2 most visually appealing lobster halves as your platter anchor. Keep their tail meat in the shell.
- From the remaining 2 halves, remove the tail meat and cut into thick medallions. Remove all knuckle meat from each of the 4 halves. Keep the claw meat whole and set aside for serving.
- Remove the warm infused oil mixture from the heat. Gently fold the loose tail medallions and knuckle meat into the warm oil to coat. Set aside the claw meat.
- Stir in lemon zest, chopped parsley, and half of the torn basil. Taste and adjust with flaky sea salt and black pepper (anchovies and capers provide natural salinity).
- Spoon or pour the Mediterranean-infused oil mixture onto a large serving platter. Arrange the 2 anchored lobster halves on top.
- Add the whole claw meat naturally across the platter. Drizzle generous spoonfuls of the warm infused olive oil directly over the lobster halves and onto the platter base to create dipping pools.
- Top with remaining fresh basil, extra lemon zest, and fresh cracked pepper. Serve immediately with warm grilled sourdough.
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