How to Grill a Lobster

Here we go.

If you're one of those people who is squeamish about cutting a lobster in half while it's still alive, I feel you. At the beginning of this, I felt like if I hadn't self-imposed the job of photographing the process I probably would have distracted myself on the other side of the room. But once we got going, I realized this is one of the most necessary steps to appreciate, learn about and understand if you're going to enjoy it on the other end. Also, it was overall a lot less intimidating than we both thought it would be. A note, before going further... if you're vegan, vegetarian, or just don't want to see a lobster be cut in half  this post may not be for you. If you are interested, onward!
 
I have to say that the flavor and texture from grilling is hands down the best way I've eaten lobster thus far. The slight char is really delicious and the lobsters had a richer, more concentrated flavor. This is definitely one to try during grill season. 

Grilled Lobster
sourced from Bon Appétit

2 live lobsters
2 tbs olive oil
salt and pepper
melted unsalted butter, lemon wedges for serving

Preheat grill to medium high-heat, making sure to clean and oil grates.

Chill lobsters in freezer for 15 minutes for preparing. One at a time, remove lobster from freezer place on a large cutting board. While holding tail with a kitchen towel, and using a very sharp chef’s knife bisect body of lobster, starting where body meets tail and slicing through the head. Rotate lobster and slice tail in half. At this point you can remove and eggs or tomalley if you like. Repeat with second lobster, then immediately rub sides with oil and generously salt and pepper. 

Grill, cut side down until meat is almost entirely cooked through, about 7 minutes. Flip and cook shell side down until shells are lightly charred, about 3 more minutes. To test doneness, check to see that tail meat is firm and opaque. Remove from grill and serve immediately with butter and lemon wedges.