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1
Prepare an outdoor charcoal grill, filling the fire bed 6 to 8 inches deep.
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2
Allow the coals to become ash covered.
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3
Shake excess water from the seaweed if necessary and scatter half of it directly over the coals.
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4
Dispatch the lobsters (see below) and place them on top of the steaming seaweed.
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5
Cover the lobsters with the remaining seaweed and press down on it to force both lobsters and seaweed into the coals.
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6
Cook the lobsters about 45 min, sprinkling the seaweed with 1/4 c. water every 10 min to keep it moist.
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7
The lobsters are done when the shells are bright red.
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8
Remove the seaweed with the tongs to a large platter.
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9
Split the lobsters, place them on the seaweed, and serve.
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10
Dispatching a lobster: To kill a lobster instantly, place it on your cutting board (head away from you, tail facing) and insert the tip of a large chef's knife just behind the head.
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11
To avoid muscular contractions, you can put the lobster in the freezer for a few min beforehand.
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12
This recipe yields 6 servings.
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13
Comments: The only accompaniment you need with this meal is melted butter and plenty of napkins.
