Start by killing your lobster. Insert a sharp knife into the cross on the lobster's head. It dies instantly from this treatment and will now feel nothing. The reason it continues to move is solely due to the many nerve fibers the lobster contains.

Here, the lobster is killed and halved. The roe is scraped off the meat with a spoon. Brush the meat with a mixture of neutral oil, salt, and pepper.

Grill the lobster first with the meat side down for 30 seconds. Then turn it over and grill the other side for about 4 minutes.

Serve with bread and aioli/mayo (see our various recipes for these items here or here).