Grilled Lobster and Fragrant Salad

Set the charcoal or gas grill up for direct grilling and preheat to high.

Parboil the lobsters in 1-inch of water for about 2 minutes, or just until the shells turn red. Let cool. Remove the claws from the lobster and then cut the lobster in half lengthwise, starting at the head. Remove the papery sac from the head of the lobster. Remove the vein that runs the length of the lobster's tail.

Place the claws on the grill first and cook for 3 minutes. Add the split body cut-side down and grill for an additional three minutes. Turn all the lobster pieces and grill for 6 to 8 minutes longer. Basting the cut sides of the lobster with the melted butter. Do not overcook. The meat should be firm and white.

Remove the lobster meat from the claws. Divide greens between 4 plates. Garnish with edible flowers and raspberries. Place meat from one claw and split lobster body on each plate.