| 1 | Plunge lobster headfirst into salted boiling water and cook for 1 minute. |
| 2 | Remove. |
| 3 | Cook on medium-hot grill for 8 to 10 minutes, turning often. |
| 4 | Crack a claw to see it if is opaque. |
| 5 | If not continue to cook unil it becomes opaque. |
| 6 | Using shears, split lobsters lengthwise by cutting along underside of tail, leaving back of shell intact. |
| 7 | Scrape out red coral, if and, and any green tomalley; combine with melted butter for a sauce in which to dip the lobster. |
| 8 | Garnish with lemon wedges. |
| 9 | Adapted form martha stewart"s what to have for dinne |
