Grilled Lobster With Basil and Mayonnaise Recipe

This Grilled Lobster with Basil Mayonnaise recipe combines tender lobster with fragrant homemade basil oil and a creamy Dijon-lemon mayonnaise for an elegant barbecue main. Featured on License to Grill with Rob Rainford, the lobster is brushed with basil oil and grilled cut-side down until cooked through, then served with the bright, herbaceous mayonnaise.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Grilled Lobster with Basil Mayonnaise recipe appears in The Engagement episode and highlights the show’s approach to making impressive outdoor cooking feel approachable.

On License to Grill, Rob Rainford often lets a few strong ingredients do the heavy lifting, and this recipe is a good example. The lobster stays at the centre of the dish, while basil, olive oil, sunflower oil, Dijon mustard, lemon, and mayonnaise provide fresh, savoury support.

The lobster itself is kept simple. Once prepared and halved, the cut sides are brushed with basil oil and placed directly on the grill. This gives the meat a subtle herb flavour while allowing the natural sweetness of the lobster to remain prominent.

Ingredients

• 1 ½ cups of basil leaves stripped from their stock – (375ml)
• ¾ cup of sunflower oil – (175ml)
• 4 tablespoons of olive oil – (60ml)
• 1 cup of mayonnaise – (250ml)
• 1 teaspoon of Dijon mustard – (5ml)
• 2 teaspoons of lemon juice – (10ml)
• Salt and white pepper – to taste
• 2 freshly killed lobsters, cut in half lengthways and cleaned

Method

• For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add both oils and process to a puree.
• Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. The solids left behind in the sieve can now be discarded.
• Combine mayonnaise with a splash of basil oil. Add Dijon mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed. Note – Remainder of basil can be used with pizza, pasta, grill fish or grill shrimp.
• Preheat grill to 350°F (125°C)
• If you have to kill the lobster yourself, freeze the lobster for 2 hours, before placing them into a pot of salted boiling water for only 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half. Remove the stomach sac from behind the eyes.
• Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through.
• Serve grilled lobster with basil oil mayonnaise.

Serving Suggestions

Grilled Lobster with Basil Mayonnaise makes an elegant main course for a special dinner, backyard celebration, or summer gathering. Serve the lobster with grilled asparagus, roasted potatoes, corn on the cob, or a crisp green salad for a balanced meal.

For a lighter presentation, pair it with tomatoes, fresh greens, or grilled vegetables dressed simply with olive oil and lemon. The basil mayonnaise is rich enough that simple sides work best and allow the lobster to stay the focus.

For entertaining, arrange the lobster halves on a platter with the basil mayonnaise in a small serving bowl. A few lemon wedges and fresh basil leaves can add colour and freshness to the presentation.

Final Thoughts

This Grilled Lobster with Basil Mayonnaise recipe is a great example of how simple, fresh ingredients can create an impressive barbecue dish. Featured on License to Grill with Rob Rainford, this recipe fits perfectly into The Engagement episode and delivers an elegant combination of seafood, herbs, and barbecue flavour.

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