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1
Bring a large pot of water to a boil.
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2
Salt it lightly.
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3
Drop the lobsters headfirst into the boiling water.
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4
Cover, return to a boil, and cook for 2 minutes.
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5
Transfer the lobsters to a work surface.
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6
Using a clean kitchen towel to protect your hands, split the lobsters in half lengthwise with a long, sharp knife.
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7
Crack the claws.
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8
Meanwhile, light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to ouch) or preheat a gas grill to medium-high.
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9
Position the rack about 6 inches above the heat source.
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10
Preheat the oven to 400F.
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11
When the grill is ready, lay the lobsters, cut sides-up, on the rack.
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12
Cover and grill for 5 minutes.
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13
Turn the lobsters cut sides-down, cover, and continue to grill until the lobster meat is just cooked through while remaining moist, another 5 to 6 minutes.
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14
Meanwhile, wrap the com tortillas in foil, dividing them into 2 packets.
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15
Heat them in the oven until supple and warm, about 10 minutes.
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16
Stir together the lime cream and the garlic in a small bowl.
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17
Transfer the lobsters to plates.
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18
Serve, accompanied by the aioli and the tortillas.
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19
Encourage guests to use the tortillas to form small tacos, of lobster meat topped with the aioli.
