Boiled or grilled Lobster

You can also split a thawed spiny lobster tail and grill it in

the same fashion, adding 4 to 6 minutes to the cooking time;

omit the initial boiling.

INGREDIENTS

4 whole live lobsters (about 1 1/4 lb. each)

1/4 cup butter, melted

Juice of 1 lemon

Lemon wedges

INSTRUCTIONS

Fill a large pot three-quarters full of salted water and bring

to a boil. Add 2 of the lobsters head first, cover the pot and

cook just until the lobsters are evenly red, about 1 minute.

Take the lobsters from the water and set aside to cool. Return

the water to a boil and repeat with the remaining lobsters.

(Cook the lobsters one at a time if your pot is not large

enough for two.) Preheat the grill to high, or heat coals

until they glow red, with white ash around the edges.

When the lobsters are cool enough to handle, remove the claws

and partly crack their shells with a hammer. Separate the tail

from the body and split the tail in half with a large knife.

Rub a lightly oiled towel or cloth over the grill. Set the

claws and tails, cut side down, on the hot grill and cook for

4 minutes. Turn the claws and tails and cook until the tail

meat is opaque through, 3 to 5 minutes longer. In a small

bowl, combine the melted butter and lemon juice. Transfer the

tails and claws to plates; pour some of the lemon-butter over

the tail meat, passing extra melted butter and lemon wedges

separately.

Servings per Recipe: 4