Lobster In Distress With Lemon And Thyme

• 1 live lobster per person
• 1 small bunch of fresh thyme
• 5-6 fresh lemons
• 1/2 cup extra virgin olive oil
• fleur de sel

1. One day ahead: Juice the lemons. Decant the olive oil into a jar or cruet and whisk in lemon juice. Add a few branches of thyme and hold overnight
2. Kill the lobster as kindly as you can and truss him or her to a long wooden spoon with at least three circles of kitchen string.
3. In a large pot bring water to a boil. Meanwhile (don't you hate the 'meanwhile' step?) start a wood, charcoal grill going.
4. Plunge Monsieur Homard into the boiling water. Hold him there for about three minutes. He won't be fully cooked.
5. After that three minutes, untie him. Using a sharp, heavy Beaver Cleaver (preferably Chinese), split Mr. Lobster down the middle. Spoon out any green icky bits. The orange stuff is okay.
6. Now that your fire is hot brush the lobster with your lemon/thyme infused oil. Cook until cooked. Finish with a pinch or so of fleur de sel. Eat with your hands if you like.
7. Note to cook: this is primative cooking (so is my spelling). but if you use a gas grill you are a TOTAL weenie.

lobster, thyme, lemons, extra virgin olive oil, fleur de sel

Taken from food52.com/recipes/5066-lobster-in-distress-with-lemon-and-thyme (may not work)