Grilled Lobster

Boil 10 liters (approximately 2 2/3 gallons) of water. Add the lobster head down into the boiling water individually, otherwise the water will cool down too much and the lobsters will suffer longer. Cook each for approximately 2-3 minutes. Remove from the pot. With a large knife, slice lengthwise down the center but do not cut all the way through.

(Use the knife tip to pierce the breastplate, then push through. Pull the claw back with the blade, so that the heat can penetrate the claw.) Season with salt and pepper. Brush the cut surfaces with oil and stick lemon slices in the sliced lobster.

Place the lobster with the cut surface down on the hot grill and roast for about 3 minutes. Turn and grill with the flesh side up for another 4-5 minutes.