Grilled Whole Maine Lobsters
Devon Seafood Grill Culinary Team, from Hershey Country Club
2 live Maine lobsters 1 1/2 to 2 pounds each
2 tablespoons butter or olive oil
2 lemon wedges for serving
Light charcoal or gas grill (charcoal for best flavor).
Split live lobsters down the middle on the underside with a sharp knife, starting at the head and continuing down through the tail. You can use kitchen shears to help cut through the tail. Remove the intestinal vein from the tail, green tomalley and roe from each lobster.
Brush each side of the lobster half with oil or butter, including the claws, and season tail meat with salt and pepper.
When the grill is ready, place the halves on grill, shell side down, and cover claws with foil pie tin or just foil. Cook 8-10 minutes, not turning the lobster over. Baste tail meat 2-3 times while cooking. The lobster is done when meat is opaque (creamy white).
Remove from grill and place on platter. Serve with lemon wedges and lobster crackers (nut crackers).
Yield: Serves 2