4 1 ½ lb. Whole Fresh Lobster (see note)
½ lb. (2 sticks) Unsalted Butter, divided
2 medium Fresh Lemons, divided
In a small sauce pan, melt half of the butter and squeeze the juice from one lemon into it. Use this mixture to baste the lobster while it grills. In another small pan melt the remaining butter to have ready to use during the meal. Cook the lobster over moderate heat during and basting until done. Start with the claw arms as they will take longer (12-15 minutes) and the bodies only take 7-8 minutes. The shells will turn bright red as they cook. Remove skewers and place all the lobster on a large platter and serve with remaining melted butter and lemon wedges from the second lemon.
Note: Have lobsters split in half head to tail or do it yourself using a large sharp knife. Remove the claw arms and set aside. Put a skewer through each lobster half from the head to the tail to keep them straight while grilling.
Ideas for Future Efforts_____________________________________________