Instructions: Fill a large pot three-quarters full of salted water and bring to a boil. Add 2 of the lobsters head first, cover the pot and cook just until the lobsters are evenly red, about 1 minute. Take the lobsters from the water and set aside to cool. Return the water to a boil and repeat with the remaining lobsters. (Cook the lobsters one at a time if your pot is not large enough for two.)

Preheat the grill to high, or heat coals until they glow red, with white ash around the edges.

When the lobsters are cool enough to handle, remove the claws and partly crack their shells with a hammer. Separate the tail from the body and split the tail in half with a large knife. Rub a lightly oiled towel or cloth over the grill.

Set the claws and tails, cut-side down, on the hot grill and cook for 4 minutes. Turn the claws and tails and cook until the tail meat is opaque through, 3 to 5 minutes longer.

In a small bowl, combine the melted butter and lemon juice. Transfer the tails and claws to plates; pour some of the lemon-butter over the tail meat, passing extra melted butter and lemon wedges separately.

This recipe yields 4 servings.

Comments: You can also split a thawed spiny lobster tail and grill it in the same fashion, adding 4 to 6 minutes to the cooking time; omit the initial boiling.

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