I've cooked Lobster on the grill before, but I did not like the finished texture. I think the dry heat took all the moisture out of it. I was using Cowboy lump at the time so perhaps the extra high heat was the culprit. If I were to do it again, I think I would cook it indirectly. Raichlen says to grill a 1.25 lb lobster direclty for 14 to 20 minutes until deep red. To test for doneness, lift the carapace-the tomalley (greenish liver) should set like custard.
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