Grilled Lobster

• 1/2 cup Herb Butter (page 48)
• 4 lobsters (about 1 to 1 1/2 pounds each)

1. Prepare: 1/2 cup Herb Butter (page 48).
2. Bring a large pot of generously salted water to a boil.
3. (It should taste as salty as seawater.)
4. Drop in: 4 lobsters (about 1 to 1 1/2 pounds each).
5. Cook for 1 minute.
6. Plunge into a bowl of cold water to stop the cooking.
7. Drain after 1 minute.
8. Crack the claws with the blunt back of a heavy knife.
9. Lay each lobster on its back and make a lengthwise cut splitting the tail meat open but leaving the top shell intact.
10. Remove the sand sac and vein from the tail.
11. Stuff 2 spoonfuls of herb butter into the tail.
12. Meanwhile prepare a medium-hot bed of coals.
13. When the fire is ready, put the lobsters on the grill, split side up, and grill for 4 minutes on each side.
14. Serve hot and pass lemon wedges and the rest of the herb butter (melted, if you desire).

butter, lobsters

Taken from www.epicurious.com/recipes/food/views/grilled-lobster-387251 (may not work)