Deviled Portuguese Grilled Lobsters

1. 1

   Prepare the live lobster.

2. 2

   Place the lobste on a cutting board.

3. 3

   Push a chef's knife into the cross mark on the shell between the head and body; the lobster may still move for a few seconds.

4. 4

   Turn the lobster on its back and split it in half lengthwise with your knife or kitchen shears.

5. 5

   Clean out the cavity.

6. 6

   Warning: This step is messy, so have paper towels handy.

7. 7

   Remove the rubber bands and crack the claws with the blunt edge of your knife.

8. 8

   This will help the claw meat cook evenly on the grill.

9. 9

   Preheat the grill to medium.

10. 10

    Melt the butter with the olive oil in a small skillet over medium heat.

11. 11

    Add the sausage and cook until the fat begins to render, 1 to 2 minutes.

12. 12

    Add the garlic and cook until fragrant, about 1 minute.

13. 13

    Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet.

14. 14

    Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes.

15. 15

    Stir in the parsley, chives and lemon juice and season with salt and pepper.

16. 16

    Brush the lobster tails on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes.

17. 17

    Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.

* Per serving · 4 servings · Values may vary.