- Turn the lobster the other way and cut the tail in the same fashion as killing the lobster.
- Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that should be scraped out and discarded, and the yellow-green and coral are the liver, or tomalley, and the roe, which are both delicious and can be left in.
- Remove the claws, and crack them with the back side (not the sharp side) of the knife. I prefer to do this inside a plastic bag to minimize the mess.
To grill the lobster
- Place the claws still encased in the cracked shell on the hotter part of the grates.
- Salt and pepper the inside open half of the lobster and grill it 2-3 minutes
- turn over the body and the claws and grill for another 4 minutes.
- If the flame flares up, move the lobster to a cooler part of the grill, or move it until the flame calms down.
To bake or broil a lobster
- Prepare in the same manner as above and, for broiling, place the lobster at least eight inches from the flame in a shallow fry or saute pan and begin with the cut side down for 3-4 minutes.
- When the shell has turned bright red, turn and reapply butter and finish for another 3 minutes.
- Be sure to check for doneness, as broiler temperatures vary. Use the same method in the oven at 425 degrees.