Ok, since I've been asked about this twice today, I figured there must be some interest in grilling sea bugs!

While there are many ways to grill them, I like to grill mine whole. They just seem to have a better flavor. This the basic method I use. It keeps the meat from drying out.

1. Select fresh lobsters or prawns that are firm and have good color. Stay away from soft, discolored or bugs missing legs or other parts.
2. In a large pot, bring about two gallons of water to a boil. Boil the lobsters in a covered pot for five to seven minutes. Some people add crab boil, I don't it seems to cover up too much of the flavor.
3. Remove lobsters from the cooking pot, turn them upside down on a cutting board, and slice them in half lengthwise from the tail to the top of the head. Use a sharp knife to split the claws only on the side that will be turned up on the grill.
4. Place each half lobster, shell side down, on a grill that has been pre-heated to medium temperature. If using a charcoal or gas grill, adding hickory or mesquite chips will enhance the flavor tremendously.
5. Baste the exposed lobster meat with melted butter or oil and sprinkle with salt and pepper. For added flavor, use seasoned oils, or add garlic, herbs and spices or lemon or lime juice to the butter.
6. Cover lobsters with a metal pie plate or a shallow roasting pan to ensure quick and even cooking. Remove the cover periodically to baste the lobsters and to check cooking progress.
7. Grill lobsters for about 10 minutes. Be sure to check the meat at the thickest part of the tail in order to determine that lobsters are completely cooked. When the meat is white and opaque, your grilled lobsters are ready to eat.
8. Serve grilled lobster with melted drawn butter and a slice of lemon.

Enjoy with very special friends and a cold beer or Chardonnay, or two!