Instructions

1. Set up a two-zone fire in the barbecue. Simply light an even layer of natural lump charcoal and push them to one side of the charcoal grate after they ash over. Close the lid on the barbecue and let it heat for about 15 minutes.

2. Blanch the lobster in boiling water for 2 or 3 minutes and rinse it under cold running water to cool it down. Drain the lobster in a colander for a few minutes. Blanching the lobster makes it easier to pull the meat from it later, but it isn't necessary.

3. Break down the lobster. You can either twist the arms off at the first joint then twist and pull the tail from the carapace, or body, or cut the lobster in half lengthwise with a kitchen knife. It's best to cut off the arms and pull the tail from the carapace because the tail takes longer to cook than the claws. But if you want to barbecue the lobster in halves for presentation, take out lungs, tomalley, the feathery lungs and the sac behind the head after slicing it -- basically anything green, grey and black.

4. Cut 2 or 3 slits in the claws and tail at various points so the steam can escape during grilling. Insert 2 wooden skewers in the tail lengthwise between the meat and the shell so it won't curl on the grill. Pour lemon butter or olive oil in the slits and let the excess drain out.

5. Lay the lobster on the indirect-heat side of the grill. If you cut the lobster in half, lay it with the cut sides facing down.

6. Barbecue the lobster claws for about 10 minutes, turning occasionally, then take them off the barbecue; grill the tail for 15 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit. If you cut the lobster in half, grill it for 15 minutes or until it reaches 145 F. Serve hot. You also know the lobster is ready when the shells turn red and you see white foam, or coagulated proteins, around the slits in the shells.