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Photo: <a href="">matt.ohara</a> on Flickr
Ben Conniff of Luke's Lobster in New York City shares his can't-miss technique for cooking lobsters on the grill.

When it comes to grilled whole lobsters, I always endorse charcoal over gas, but either will work. About a pound and a quarter lobster is the sweet spot for the most tender, tastiest meat. If you want more of a complement to a meal you can grill just the tails — same method as below. Still cut them in half lengthwise, but skip the parboil.

Read: Tips For Perfectly Grilled Seafood