4 each 1-1/2 lb. Live Maine lobsters
½ cup unsalted butter (1 stick)
¼ cup chopped fresh cilantro
1 each juice of fresh lemon
1 each juice of fresh lime
For garnish lemon and lime wedges & cilantro sprigs
Bring a large pot of water to a rolling boil over high heat. Plunge the lobsters headfirst into the water and cook for 5 minutes, or until bright red. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain in a colander. Refrigerate if you do not plan to grill right away.
Prepare the lemon/lime butter: Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the cilantro, lemon and lime juice. Set aside.
Preheat the grill to high and brush with oil.
Place a lobster on its back on a cutting board. Using a large sharp knife split the lobster down the middle being careful not to cut completely through the shell. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some of the lemon/lime butter.
Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more lemon/lime butter and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through. Transfer the lobsters to a large warm platter and garnish with lemon and lime wedges, and cilantro sprigs. Transfer the remaining lemon/lime butter to a small dipping dish and pass separately.
Recipe provided by Maine Lobster Promotion Council