Grilling lobster can be a little tricky. Keep the claws over the coals and cook the tail indirectly for more even cooking. I generally brush the flesh with oil infused with ginger, garlic, hot chilies and basil, but this simple preparation is an easy way to get you started.
Grilled lobster marries perfectly with a rich Chardonnay, but I’ll save the Chardonnay for the next recipe and opt for a plump white Rhone blend here.
Two to try: