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Title: LobsterAnywhere Shares Culinary Insight for the Summer Season: Lobsters Should Be Grilled, Not Boiled

Amesbury, MA, United States, 10th Jul 2026 — LobsterAnywhere.com, the supplier of Maine lobster and seafood nationwide since 1999, today shared culinary guidance for consumers this summer, saying that lobsters should be grilled, rather than boiled. Grilling results in better flavor, while enabling consumers to avoid burgers and paying high prices for beef. The company also revealed best practices for grilling lobsters.“Summer grilling season is here, and we say ‘put the burgers back in the freezer and put lobster on the grill instead,” said said Joe Bowab, President of LobsterAnywhere.com. “Plus, the timing works in lobster's favor. Beef prices are up, Maine lobster is in peak season, and most backyard cooks still default to boiling or steaming lobster the way their parents did. Bowab added, "People boil lobster because that's what they grew up watching. But get it on the grill and you get char and smoke you'll never get out of a pot of water. Try it once and it's hard to go back to boiling."LobsterAnywhere points home grillers to two options: whole grilled lobster for a showpiece centerpiece, and lobster tails for a faster way in.For whole lobster, the company recommends splitting it and starting shell-side down, with a quick meat-side char at the end for flavor. On bigger lobsters, indirect heat helps the thick tail joint cook through evenly, best pulled around 135 to 140 degrees.For tails, the advice is simple: thaw completely, grill over medium or two-zone heat, and pull at 135 to 140 degrees. Butter causes flare-ups, which is another reason indirect heat earns its keep. LobsterAnywhere's grill-ready tails come pre-cut and cleaned, so there's no shell-cracking or knife work involved.Bowab said the biggest barrier isn't skill, it's assumption...

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