How To Grill Lobster!
Bring the restaurant home....Shop Legal Sea Foods TodayGrilled Lobster with Basil Butter and Spicy Sweet Jícama Salad
(Makes 4 servings)
Ingredients:
4 live lobsters (1 1/4 to 1 1/2 pounds each)
8 tbs. (1 stick) salted butter, melted
Salt and freshly ground black pepper to taste
1/2 cup coarsely chopped fresh basil
1 to 2 limes, halved
Spicy Sweet Jícama Salad
1/2 Jícama, peeled and cut into thick matchsticks
1 yellow tomato, cut into bite-size pieces
3 plumb tomatoes (or 2 beef steak or other red tomato), cut into bite-size pieces
1 mango, cubed
1/2 red onion, cut into long slices
2 Serrano peppers, diced
1/4 cup of fresh tarragon, minced
2 tsp. of all spice
3 tsp. of dried thyme
3 tbs. of olive oil
Salt and cracked black pepper to taste
For the salad, prep and combine ingredients in a large bowl.
For the lobsters, preheat the grill to high.
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Kill each lobster by inserting a sharp knife in the back of the head between 
the eyes; this will dispatch them instantly. You may want to leave the rubber bands on the claws. Make sure to lay down some newspapers or something else to absorb the liquid from the lobster. Cut the lobsters in half lengthwise and remove the vein and organs from the head. Break off the claws, remove the rubber bands and crack with a nutcracker. Brush the cut sides of the lobsters with some of the melted butter and season with salt and pepper. Add the chopped basil to the remaining butter.
When you are ready to cook, oil the rack on the grill.
Arrange the 
lobster halves and claws, cut sides down, on the hot grate and grill for 6 to 8 minutes. Using tongs, turn over and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, squeezing lime juice over the lobsters as they cook and brush generously several times with the basil butter. When finished transfer the lobsters to serving plate or a platter and serve immediately, accompanied by the remaining basil butter in ramekins on the side.