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Grilled Lobster and Summer Sweet Corn

From the Scotto Family's Fresco restaurant
/ Source: TODAY

Servings: 6


  • Six 1 1/2-pound lobsters
  • 3/4 cup coarse sea salt
  • 1/2 pound unsalted butter gently melted
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • 6 ears corn on the cob, partially shucked

Turn grill on highest setting 10 minutes before ready to use. Corn will take 5-8 minutes longer than lobsters so start first before proceeding with lobsters. Brush corn with very light amount of olive oil. Season lightly with salt and begin grilling while preparing lobsters.

To prepare the lobsters for the grill, bring 10-12 quarts of water with coarse salt to a rapid boil. The water should be very salty. One by one, plunge lobsters into the boiling water for 1 minute each then remove. Place on grill and cook for 10-12 minutes, turning frequently. To serve the lobsters, cut them in half lengthwise through center of head and tail, and remove the gravelly stomach sac. Place lobster and corn on large serving platter. With melted butter or extra virgin olive oil, brush lobsters and corn. Serve additional butter and extra virgin olive oil in small dishes for lobster and corn.