Preparation:
Plunge lobster headfirst into salted boiling water and cook for 1 minute. Remove.
Cook on medium-hot grill for 8 to 10 minutes, turning often. Crack a claw to see it if is opaque. If not continue to cook until it becomes opaque.
Using shears, split lobsters lengthwise by cutting along underside of tail, leaving back of shell intact.
Scrape out red coral, if any, and any green tomalley; combine with melted butter for a sauce in which to dip the lobster.
Garnish with lemon wedges.
Adapted form Martha Stewart's "What to have for Dinner |
