Yep. I grilled some lobsters. I maintain that this was fantastic eating. Andy thinks it was a little difficult to liberate the cooked meat from the crustacean.
2 live lobsters, about 1½ pound each
1 big drizzle garlic olive oil
Kosher salt, fresh cracked pepper
Garlic Olive Oil:
1 head of garlic, skinned and smashed
¼ cup chopped cilantro
1 cup extra virgin olive oil
zest of two lemons
Simmer the cilantro, lemon zest, and garlic in the olive oil on medium for about 20 mintues until the oil has picked up the flavor of the herb and the garlic. Strain into an air tight container and refrigerate the oil for future use. (Side note: after cooking, the mashed up garlic is great on toast)
Obtain two fresh live lobsters as close to cooking time as possible. Stick the lobsters in the freezer for about 15 minutes to slow them down. Place a sturdy cutting board on a moist cup towel to prevent slipping. Remove the lobsters from the freezer. One at a time, place the lobster on its back on the cutting board. Use another cup towel for grip. Force the tip of a large chefs knife into the thorax of the lobster where it meets the tail and then quickly cut down through the thorax and head with the body of the knife, bisecting the upperbody and head of the lobster in one move. (You will be cutting longitudinally between the eyes) The lobster will continue moving as the nerves begin to die. Split the lobster completely in half. Break off both claws, crack them with the back of the kinfe or a mallet. Set them aside. Rinse the viscera from the lobster under running water.
Drizzle the exposed meat with garlic olive oil, kosher salt, and pepper. Squeeze over the juice of one lemon. Place the claws on a grill heated to about 400°F and cover with a pie plate. Wait about 5 minutes. Place oiled lobster bodies on the grill, flesh side down. Cook for about 7 minutes. Flip and cook another 4-5 minutes. Remove from heat. Serve with clarified butter and lemon. I also did some grilled asparagus and grilled Texas Peaches. Yurm.