Bobby Flay recommends grilling lobster by first precooking it to about 75% to avoid toughness and sticking issues. This technique prevents raw lobster from becoming tough and ensures it cooks evenly on the grill. The recommended method involves parboiling the lobster in salted water for two minutes, then transferring it to an ice bath to stop the cooking process. After splitting the lobster and seasoning, it is grilled shell-side down to achieve a smoky flavor and grill marks without burning.
Bobby Flay's secret to grilling lobster involves precooking it to about 75% to prevent toughness and sticking, ensuring it cooks evenly without burning.
To parcook lobster, bring salted water to a boil for around two minutes, then immediately place it in an ice bath to stop the cooking process.
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