Difference Between Boiled & Grilled Lobster

by Christina Kalinowski
Tongs are a handy tool for handling lobsters while they cook.

Tongs are a handy tool for handling lobsters while they cook.

Lobster can be prepared in a variety of ways, including boiling and grilling. Each cooking preparation has its pros and cons, resulting in flavors and textures unique to each method. Choosing which preparation to use is largely up to personal preference. Give each method a try to experience the differences of each technique in preparing this exquisite crustacean.

Boiled vs. Grilled Lobster

Boiling is a quick and easy cooking method for lobster, resulting in tender moist meat that slides right out of the shell, but unless you are cooking the lobster in fresh sea water, boiling dulls the natural flavors of the crustacean. Keep a towel handy, because peeling boiled lobster can get messy. Grilling adds a pleasant smokiness to lobster, but they take up a lot of grill space while they cook. Since grilling times vary depending on the size of the lobster, determining doneness can be challenging. Larger lobsters become tough and dry on the grill and are better suited for boiling. Lobster destined for the grill must also be prepped beforehand, whereas none is required for boiling.

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About the Author

Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.

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