Lobster In Distress With Lemon And Thyme

1. 1

   One day ahead: Juice the lemons. Decant the olive oil into a jar or cruet and whisk in lemon juice. Add a few branches of thyme and hold overnight

2. 2

   Kill the lobster as kindly as you can and truss him or her to a long wooden spoon with at least three circles of kitchen string.

3. 3

   In a large pot bring water to a boil. Meanwhile (don't you hate the 'meanwhile' step?) start a wood, charcoal grill going.

4. 4

   Plunge Monsieur Homard into the boiling water. Hold him there for about three minutes. He won't be fully cooked.

5. 5

   After that three minutes, untie him. Using a sharp, heavy Beaver Cleaver (preferably Chinese), split Mr. Lobster down the middle. Spoon out any green icky bits. The orange stuff is okay.

6. 6

   Now that your fire is hot brush the lobster with your lemon/thyme infused oil. Cook until cooked. Finish with a pinch or so of fleur de sel. Eat with your hands if you like.

7. 7

   Note to cook: this is primative cooking (so is my spelling). but if you use a gas grill you are a TOTAL weenie.

* Per serving · 4 servings · Values may vary.

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