Grilled Lobster

• 1/2 cup mixed fresh herbs, chopped, such as chervil, chives, mint, and Italian parsley
• 1/2 cup extra virgin olive oil
• 1/4 cup mango, diced, peeled, pitted, about 1/4-inch dice
• 1/4 cup green papaya, diced, peeled, seeded, about 1/4-inch dice
• 1 tomato, peeled, seeded, and cut into 1/4-inch dice
• 1 tablespoon capers, chopped
• 1 tablespoon shallot, minced
• 2 teaspoons fresh ginger, finely chopped
• 1/2 clove garlic, minced
• Fine sea salt and freshly ground black pepper
• 2 live large spiny lobsters, or 4 Maine lobsters
• 1/4 cup unsalted butter, softened

1. Combine the herbs, olive oil, mango, papaya, tomato, capers, shallot, ginger and garlic in a bowl.
2. Season to taste with salt and pepper.
3. Let this sauce vierge marinate until ready to serve, for at least 20 minutes.
4. Prepare the charcoal grill, letting the coals burn down to medium-high heat, 15 to 20 minutes.
5. While the grill is preheating, kill each lobster by plunging a large chef knife through the head, just above the eyes, making sure the knife goes all the way through the head.
6. Then pull your knife in a downward motion through the eyes.
7. The lobster is now dead.
8. Cut the lobster evenly in half from head to tail.
9. Remove the tomalley from the lobster bodies and, using scissors, remove the smaller legs.
10. Season the lobsters generously with salt and pepper and place them on the grill, shell sides down.
11. Brush the lobsters with the butter and cook for 8 to 10 minutes, or until the meat just barely turns opaque.
12. Add the lime juice to the sauce vierge and adjust the seasoning.
13. Place the grilled lobsters on the center of 4 plates.
14. Spoon the sauce vierge over the lobsters and serve immediately.

herbs, extra virgin olive oil, mango, green papaya, tomato, capers, shallot, fresh ginger, clove garlic, salt, spiny lobsters, unsalted butter

Taken from www.foodrepublic.com/recipes/grilled-lobster-recipe/ (may not work)