With a plentiful supply of low priced live lobsters at US$12 per lb, we decided to plunge into full grilling mode. With grill set on high at 400F, a preliminary two minute firing quietened down the crustaceans and allowed to next surgical stage to be performed humanely. Using our large cleaver knife we cut the body and tail into two halves and returned them to the grill for five minutes shell side down and nicely dowsed with melted butter. More melted butter and they were turned over meat side down for 3 minutes. Transfer to plate, pour a crisp cold wine wine, splash more melted butter, eat and enjoy this delicious tender lobster meat, crack claws, clean up, go back to grill and fetch next lobster, repeat until all lobsters are gone! Actually one 1-1/2 lb lobster each is quite sufficient but the grill is only big enough for one lobster so we cook the first one and serve half each and repeat for our second halves a few minutes later. Served with a potato salad made with shallots, mayo and white balsamic vinegar and white balsamic glaze. Memorable especially on a beach sea front camp site with a red sunset!
