Many people think grilling is the only way to prepare lobster. Try it once and you may never boil lobster again.
Step 1: Buy large lobsters Buy 1½ to 2-pound live lobsters for grilling.
TIP: Look for lively, active lobsters with thick, hard shells.
Step 2: Use a sharp knife Parboil the lobsters for five minutes. Then, Use a heavy, sharp knife to split the lobsters.
Step 3: Split the head Hold a lobster by the tail. Insert the knife an inch or so behind the lobster's eyes with the blade pointing forward, toward the eyes and away from your hand. Sharply press forward and down to split the head lengthwise.
Step 4: Split the rest Turn the lobster around and split the body and tail. Scrape out and discard the dark green stomach and intestines. You can leave the yellowish tomalley and pink roe.
TIP: Don't rinse lobsters after splitting as this will wash away flavor.
Step 5: Remove the claws Cut off the claws and crack them with a nutcracker or split them with the knife.
Step 6: Grill Put the claws on the hottest part of the grill. Place the bodies meat side down and grill for one to two minutes over lower heat.
TIP: Check the meat often to make sure you're not overcooking it.
Step 7: Baste Baste the lobster with clarified butter or a sauce made of equal parts olive oil and lemon juice with a pinch of salt, pepper, and parsley.
Step 8: Finish and serve Flip the lobsters and cook on the shell side for four to five minutes. When the shells are red and the thickest part of the meat is opaque, it's done.
FACT: Lobsters never stop growing and do not appear to age like most animals, remaining strong and healthy until they die.