Grilled Lobster

1. 1

   Prepare: 1/2 cup Herb Butter (page 48).

2. 2

   Bring a large pot of generously salted water to a boil.

3. 3

   (It should taste as salty as seawater.)

4. 4

   Drop in: 4 lobsters (about 1 to 1 1/2 pounds each).

5. 5

   Cook for 1 minute.

6. 6

   Plunge into a bowl of cold water to stop the cooking.

7. 7

   Drain after 1 minute.

8. 8

   Crack the claws with the blunt back of a heavy knife.

9. 9

   Lay each lobster on its back and make a lengthwise cut splitting the tail meat open but leaving the top shell intact.

10. 10

    Remove the sand sac and vein from the tail.

11. 11

    Stuff 2 spoonfuls of herb butter into the tail.

12. 12

    Meanwhile prepare a medium-hot bed of coals.

13. 13

    When the fire is ready, put the lobsters on the grill, split side up, and grill for 4 minutes on each side.

14. 14

    Serve hot and pass lemon wedges and the rest of the herb butter (melted, if you desire).

No nutritional information available.

No additional tips available.