Grilled Lobster with Garlic Butter Sauce

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   The only reason Im calling this an intermediate recipe is because of dealing with a live lobster.

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   Of course you dont have to do this with a whole lobstergrill split lobster tails instead!

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   The black that you see on the lobster is GOLD.

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   Its the roe of the lobster which turns bright, bright red once its cooked.

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   Of course, not everyone is into lobster roe and youre welcome to just remove it and discard before cooking.

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   Preheat your grill for medium-high direct heat.

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   1.

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   If youre buying a whole, live lobster, ask your fishmonger to split it in half if youre too chicken or squeamish.

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   You can also search online for how to kill lobster.

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    Youll want to split the lobster in half lengthwise and youll need a very sharp knife and kitchen shears to cut through the shell.

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    Remove anything that doesnt look appealing to you, like the green stuff.

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    Also remove the vein on the back of the lobster tailthey have one similar to a shrimp, but its probably clear or light pink colored, not black.

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    Cut the claws off; youll cook them separately.

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    2.

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    In a small bowl, mix together the butter, garlic, herbs and salt.

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    Have a long-handled brush ready.

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    3.

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    When your grill is hot, add the claws only and cover.

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    Cook for 3 minutes.

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    Next add the lobster bodies, shell-side up.

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    Cover and grill for 3 minutes.

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    Turn the lobster over, the bodies and the claws.

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    Brush the garlic-butter all over the bodies.

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    Cover and cook for 6 to 8 minutes, depending on the size of your lobsters (1 3/4 pound lobster = 6 minutes).

* Per serving · 4 servings · Values may vary.