Aragosta alla Griglia (Grilled Lobster)
- Gianluca Deiana
- Apr 16
- 2 min read
Aragosta alla Griglia (Grilled Lobster)
Aragosta alla Griglia is a simple yet luxurious dish that highlights the natural sweetness and delicate flavor of lobster. Grilling the lobster gives it a smoky, slightly charred flavor while retaining its tender texture. It’s a classic preparation that’s popular in Italy’s coastal regions, where fresh lobster is abundant.
Ingredients (serves 2)
2 lobsters (about 500g each)
3 tablespoons olive oil
1 garlic clove, crushed
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon fresh thyme leaves
1 teaspoon fresh parsley, chopped
Salt and pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Lemon wedges, for serving
Preparation:
Prepare the Lobster:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 6-8 minutes, just until the shells turn bright red. The lobsters should still be slightly undercooked at this stage, as they will finish cooking on the grill.
Remove the lobsters from the water and set aside to cool slightly.
Once cooled enough to handle, cut the lobsters in half lengthwise. Use a sharp knife or kitchen shears to carefully split the lobster shell in half from the head to the tail. Gently pull apart the shell, exposing the lobster meat.
Prepare the Marinade:
In a small bowl, combine olive oil, crushed garlic, lemon juice, lemon zest, thyme leaves, parsley, salt, pepper, and red pepper flakes (if using). Mix well to combine.
Brush the lobster halves generously with the marinade, making sure the meat is well-coated. Let them sit for about 10-15 minutes to marinate.
Grill the Lobster:
Preheat the grill to medium-high heat.
Place the lobster halves, shell side down, on the grill. Grill for about 5-7 minutes, or until the lobster meat is opaque and firm to the touch. You can occasionally baste the lobster with any remaining marinade during grilling for extra flavor.
Serve:
Once grilled, remove the lobsters from the grill and arrange them on a serving plate.
Garnish with fresh parsley and lemon wedges on the side for a refreshing, tangy touch.
Chef's Tip:
For an added burst of flavor, you can finish the lobster with a drizzle of garlic butter just before serving. Simply melt some butter in a pan with a crushed garlic clove, and pour it over the grilled lobster for a rich and indulgent touch.
Wine Pairing:
Vermentino: A crisp white wine from Sardinia or Liguria, perfect for cutting through the richness of the lobster while complementing its sweet, delicate flavor.
Falanghina: A fresh and aromatic white wine from Campania that pairs beautifully with the citrusy and herbal notes of the grilled lobster.
Prosecco: For something bubbly, a dry Prosecco works wonderfully with grilled seafood, balancing the smokiness with its effervescence.
By Master Chef Gianluca Deiana Abis
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