Grilled Lobster

Preparation

1. Step 1

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

   Step 2

   Bring a large pot of generously salted water to a boil. (It should taste as salty as seawater.) Drop in: 4 lobsters (about 1 to 1 1/2 pounds each).

   Step 3

   Cook for 1 minute. Plunge into a bowl of cold water to stop the cooking. Drain after 1 minute.

   Step 4

   Crack the claws with the blunt back of a heavy knife. Lay each lobster on its back and make a lengthwise cut splitting the tail meat open but leaving the top shell intact. Remove the sand sac and vein from the tail. Stuff 2 spoonfuls of herb butter into the tail.

   Step 5

   Meanwhile prepare a medium-hot bed of coals. When the fire is ready, put the lobsters on the grill, split side up, and grill for 4 minutes on each side. Serve hot and pass lemon wedges and the rest of the herb butter (melted, if you desire).