4 live lobsters -- (1 t 2 lbs ea)
butter -- melted
lemon wedges
Instructions:
Plunge lobster headfirst into salted boiling water and cook for 1
minute. Remove. Cook on medium-hot grill for 8 to 10 minutes, turning
often. Crack a claw to see it if is opaque. If not continue to cook
until it becomes opaque. Using shears, split lobsters lengthwise by
cutting along underside of tail, leaving back of shell intact. Scrape
out red coral, if any, and any green tomalley; combine with melted
butter for a sauce in which to dip the lobster. Garnish with lemon
wedges. Adapted form Martha Stewart's "What to have for Dinner"
