New England Grilled Lobster Flamed with Brandy

This is a very good way to have some fun with your guests. By flaming the lobster with brandy, you get a distinctive and delightful flavor.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8


  • 1 lb. unsalted butter
  • 4 lobsters (1 1⁄2 lbs. each)
  • 1 cup brandy
  • 2 medium lemons, quartered


  • Set the grill to medium.
  • Make clarified butter by putting the pound of butter in a large ovenproof bowl or quart measuring pitcher. Place in a warm (200°F) oven until the butter melts and the solids fall to the bottom. Strain the butter through a piece of cheesecloth, and it’s ready to use with your lobster.
  • Kill the lobsters and then remove the claws and legs. Crack the claws with a cracker or mallet and put them on the grill, turning after 5 minutes.
  • Use a serrated knife to split the lobster lengthwise. Cut through the lobster, being careful not to leave the intestinal tract. Brush the meat with the clarified butter.
  • Grill the lobsters, cut-side down, for 8 to 10 minutes. When the lobsters are almost done, pour brandy over the open areas of meat in the bodies and tails.
  • Standing well away from the grill, light with a long-handled match. As soon as the brandy stops flaming, serve with clarified butter and lemon quarters.