Bobby Flay explains how to grill lobster perfectly so that they're tender and flavorful.
[SOUND] There are two things that I can think of, right off the top of my head, that I actually cook ahead of time before I grill. Does anybody know what they are? And one of them is lobster, the other one, potatoes. Like a grilled potato salad or some potatoes on the grill. To me, the best thing to do is to par boil the potatoes, let the cool, slice them, and then grill them. And they work really well that way. This way you know that they're gonna be cooked through. The same thing with lobsters I've experimented a lot with raw lobsters on the grill and there's something about it that makes them tough. It doesn't work the way I want it to work. So I like to steam them or boil them and then you get that really good creamy texture of the lobster meat which is really why we're eating it in the first place. And so, let's put this on here. So what i did was I cooked the lobsters and we just took the tails off, and now what I'm going to do is expose the meat of the tail. I just need a big french knife, chef knife, this one? Thanks. Now we're gonna do two preparations for the lobster tails. [BLANK_AUDIO] And so what I like to do is keep it in the shell so it actually protects it. And it's also really good for presentation. But you can see that the lobster is cooked about almost three quarters of the way. [BLANK_AUDIO] Beautiful. And the other thing that I love about grilled lobster, is I love when the shells start to grill and you get the aroma of the grilled shells. I mean it just smells so good. Salt and pepper. [BLANK_AUDIO] Okay, let's put these in a hot grill. And just on the flesh side down. You just finish cooking it. Get that flavor in there. Do you oil the grill? Do I oil? I don't oil the grill. My rule of thumb is I'm cooking the food, I oil the food. Oil the food itself, brush it on. I always have some canola oil and some salt and pepper always next to my grill, with a brush, and I brush the food and I put it on the hot grill. A lot of people oil the grill. I just think it, I don't know, there's something about it a lot of times it clouds the food. It makes the food gray, because then the oil on the grill starts to smoke. You know, and I just don't like it as much. I mean I'm sure you can do it. To me I like to oil the food. That's my rule of thumb. All right. So let's take a look at our lobsters. Okay these smell really fantastic. You can see you get those grill marks on there, and it just finished the lobster from cooking. And now you can actually smell the shells. You can actually start to smell the shellfish grilling. I just absolutely love that. All right, and then you can just take your lobster, and the way to do this is really just serve it family style. I mean on big platters. Whenever I go into the kitchens here and they're talking to me about what I'm going to serve this on, I always look for big platters. I don't like small plates. Especially for grilling in the summertime. I mean you want to invite a lot of people over and just kind of put everything in the middle of the table and just let people go off. [LAUGH] Parsley leaves [BLANK_AUDIO] Okay. Here we go! Lobsters and burgers! Start your summer off. [APPLAUSE]