Grilled Lobster

1. Boil Lobsters

Bring a large pot of heavily salted water to a rolling boil. The water should taste as salty as seawater. Once boiling, carefully drop in the lobsters and let them boil for just one minute.

2. Cool Lobsters

Immediately transfer the lobsters to a bowl of cold water to stop the cooking process. This prevents overcooking, ensuring the lobster meat remains tender and juicy.

3. Prepare Lobsters

When the lobsters are cool to the touch, crack the claws using the blunt back of a heavy knife. Split the tail meat open with a knife, leaving the top shell intact. Remove the sand sac and vein from the lobsters.

4. Stuff Lobster Tails

Stuff each lobster tail with two generous spoonfuls of herb butter, pressing the butter into the meat so it melts evenly during grilling.

5. Grill Lobsters

Prepare your grill by creating a medium-hot bed of coals. Place the lobsters on the grill and cook them for about four minutes on each side. The meat should turn opaque and develop a slight char.

6. Serve Lobsters

Serve the grilled lobsters with lemon wedges and any remaining herb butter. The acidity from the lemon will balance the rich, buttery flavors perfectly.