Yield: two portions
- 2 each 1 1/2 lb. live Maine lobster
- 1/2 lb. salted butter, melted
- 1/2 c. plain breadcrumbs
- to taste paprika
- to taste ground black pepper
- to taste salted butter, melted
- as needed water
- Place the lobster leg-side up on a clean cutting board. Using a sharp knife, insert it in the base of the leg section of the lobster and cut down quickly in between the legs of the lobster right up through the head. This will kill the lobster immediately and keep all the natural juices and flavor in the lobster. Grasp the lobster and remove the jaw and mouth section near the eyes and tendrils. Break the entire shell in half but do not separate the lobster into two pieces.
- Ladle the melted butter over the lobster cavity and tail meat and then sprinkle the cavity with breadcrumbs, salt, pepper and paprika.
- Place the lobster claws on the top shelf of the grill over high heat or on the middle shelf over medium heat. The claws take approximately 10 minutes longer than the body to cook. The claws can be basted with water after 5 minutes of cooking. The claws are done when they sound hollow when tapped.
- After 5 minutes, place the body of the lobster shell-side down on the grill surface over medium-high heat. Grill for about 10 minutes, basting with additional butter or water, if desired, until the lobster is bright red and the lobster meat pulls away from the shell when twisted with a fork. Serve the lobster with additional butter, roasted potatoes, lemon and your favorite vegetable.