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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).
