How to Cook a Lobster on a Foreman Grill

by Lydia Stephens

Many cooks shy away from lobster due to the price and intimidation factor. While expensive, lobster is quick and easy to prepare, especially on the grill. Grilling lobster tails on a George Foreman grill can cut down on cooking time and cleanup effort, and you can grill year-round from the comfort of your kitchen. A 3 oz. serving of lobster contains 76 calories, 16 g of protein and less than 1 g of fat.

Place your lobster tails topside down on a cutting board. Cut each tail in half lengthwise.

Combine 1 to 2 tsp. olive oil with the seasoning of your choice. Lobster is rich and flavorful already, so you may only want to add a small amount of salt and freshly ground black pepper. Baste the fleshy side of the lobster tail with the seasoned oil.

Wipe down your Foreman grill and lightly coat with olive oil to prevent sticking. Thoroughly preheat the grill to ensure even cooking and char marks.

Place the lobster tails flesh side down on the hot grill. George Foreman grills are designed for foods cut in even thicknesses, so you'll have to leave the grill open with lobster tails.

Grill the flesh-side of the lobster tails for four to five minutes, or until the char marks are dark. Flip the tails over with tongs and grill the shell sides for an additional three to six minutes. When finished, the meat should look milky white and opaque and feel firm to the touch.


  • Serve grilled lobster tails hot with sauteed minced garlic and lemon wedges.

    Fully thaw frozen lobster tails in your refrigerator before placing them on the grill.

Photo Credits

  • Kuvona/iStock/Getty Images

About the Author

Lydia Stephens began writing professionally in 2009. She has written online for Nile Guides, SheKnows.com and various other websites and has been published in "Stringing Magazine" and "Xiamen Wave." Stephens played competitive soccer for 19 years, has been weight lifting since 2007 and enjoys running, biking and sailing. She has a Bachelor of Arts in philosophy from the University of Texas.