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| If you’re not squeamish, the lobsters can also be killed by inserting the point of a sharp knife |
| through the cross mark on their backs. |
| 4 live lobsters, 1 to 2 pounds each |
| Unsalted butter, melted (optional) |
| 1. Kill lobsters by plunging them headfirst into salted boiling water and cooking for 1 minute. |
| 2. Place lobsters on a medium-hot grill. Cook for 8 to 10 minutes, turning occasionally to avoid |
| 3. Crack a claw to see if it is fully cooked (the meat should be opaque). If not, detach claws, and |
| return to grill for a few minutes more. Using kitchen scissors, split lobsters lengthwise by cutting |
| along underside of tail, leaving back of shell intact. Scrape out red coral, if any, and green |
| tomalley, and combine with melted butter for a dipping sauce, if desired. Keep lobsters warm on a |
| platter covered with foil until ready to serve. Garnish with lemon wedges and serve with melted |
| Photograph by: Maria Robledo |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated