Instructions:

Lobsters must be alive when purchased. You'll know they are really fresh wh shells are dark green with red specks. Tails should turn inward and have plenty of spring. They must be split lengthwise and cleaned, with the large claws cracked. Have the fish dealer do this for you, or do it yourself for really fresh lobster. To clean them yourself, lay the lobster on its back shell on a cutting board. At the place where the tail and body come togethe insert the tip of sharp-pointed knife all the way through to the back shell With a heavy mallet or hammer, crack the large part of each claw. Then, wi knife, make a cut through the center of the thin undershell from head to ta down through the body, just to the back shell, which should be left intact. Spread lobster open as far as possible. Lift out and discard the dark vein down the center and the small sac, about 2 inches long, just below the head. Space briquets 1/2" to 3/4" apart. Place e lobster on grill, shell-side down 3 or 4 inches above briquets. Barbecue 15 minutes. Brush lobster generously with melted butter. Sprinkle with salt and pepper. Turn barbecue 3 to 5 minutes longer. When lobster is done, shell is bright red. Serve with melted butter.[1-2]