Chef Mark’s Grilled Lobster Two Ways: The Ultimate BBQ Showstopper

Is there a more luxurious ingredient to hit the grill than lobster? From the rugged coasts of Scotland, our own Chef Mark is here to demystify this king of seafood, proving that a restaurant-quality feast is easier than you think with the right tools and techniques.

In this guide, Chef Mark prepares a beautiful Scottish lobster in two classic styles: one half is a rich, creamy, and cheesy Lobster Thermidor, while the other is a simple yet elegant Compound Garlic-Herb Butter Lobster. This recipe is designed to be the ultimate centrepiece for a special occasion.

Difficulty: Medium-Advanced
Servings: 2 people
Prep Time: 25 minutes
Cook Time: 10-15 minutes

Ingredients

For the Lobster:

• 1 large (approx. 700-800g) fresh lobster, humanely killed, boiled, and halved lengthwise. (Chef’s Note: Ask your fishmonger to do this for you to save time and effort. Ensure they leave the claw meat intact.)

For the Compound Garlic-Herb Butter (for one half):

• 100g salted butter, softened

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh chives, finely chopped

• Zest of ½ a lemon

• A pinch of black pepper

For the Lobster Thermidor (for the other half):

• 25g butter

• 1 shallot, very finely chopped

• 1 tbsp plain flour

• 50ml brandy or dry white wine

• 150ml double cream

• 1 tsp Dijon mustard

• 50g Gruyère cheese, grated

• 25g Parmesan cheese, grated

• Pinch of cayenne pepper or paprika

• Salt and pepper to taste

For Serving:

• Crusty bread

• Melted garlic butter for brushing

• Fresh lemon wedges

Equipment

• Bull BBQ Grill with Infrared Back Burner

• Mixing bowls

• Small saucepan

• Tongs

Instructions

Step 1: Prepare the Compound Butter

• In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives, and lemon zest. Mix with a fork until all the ingredients are evenly distributed. Set aside.

Step 2: Prepare the Lobster Thermidor Sauce

• In a saucepan over medium heat, melt the 25g of butter. Add the finely chopped shallot and sauté gently for 2-3 minutes until soft.

• Stir in the flour to form a paste (a roux) and cook for one minute.

• Slowly pour in the brandy or white wine, whisking continuously to prevent lumps. Let it bubble for a minute to cook off the alcohol.

• Reduce the heat and gradually stir in the double cream until the sauce is smooth. Bring to a gentle simmer and let it thicken slightly.

• Remove from the heat and stir in the Dijon mustard and half of the Gruyère and Parmesan cheese. Season with salt, pepper, and a pinch of cayenne. Stir until the cheese is melted and the sauce is rich and creamy.

Step 3: Assemble the Lobsters

• Carefully remove the meat from the lobster tails and claws. Roughly chop it and divide it into two bowls.

• For the Thermidor Half: Mix one half of the chopped lobster meat with your creamy Thermidor sauce. Spoon this mixture back into the empty shell of one lobster half. Top generously with the remaining grated Gruyère and Parmesan cheese.

• For the Compound Butter Half: Take the other half of the chopped lobster meat and place it back into its shell. Top generously with dollops of your compound garlic-herb butter.

Step 4: Fire Up the Bull Grill

• Preheat your Bull Grill. For this cook, you need two different types of heat.

  1. Direct Heat: Turn your main burners on to a medium heat.

  2. Infrared Heat: Turn on your Bull infrared back burner. This is Chef Mark’s secret weapon for the perfect Thermidor.

• Place the Compound Butter Lobster half on the main grates over direct heat.

• Place the Lobster Thermidor half on the upper warming rack, facing the infrared back burner.

• Grill for 8-10 minutes. The compound butter will melt beautifully into the lobster meat below. The radiant heat from the infrared burner will perfectly melt and caramelize the cheesy crust of the Thermidor, turning it golden brown and bubbly without overcooking the delicate meat.

Step 5: Serve the Masterpiece

• While the lobster is grilling, brush your crusty bread with melted garlic butter and toast it on the grill for a minute or two.

• Carefully remove both lobster halves from the grill and place them on a large platter.

• Serve immediately with the grilled garlic bread and fresh lemon wedges. This is a dish designed to impress!