PEI lobsters (1 ¼ lb each)
cup salted butter, melted
lemon, cut into wedges
Bring a large pot of salted water to a boil.
Remove elastic bands from the lobster claws and put lobsters, headfirst into the pot. Cook lobsters for 8 minutes. If using larger lobsters, cook for an additional 2 – 3 minutes.
Carefully remove lobsters from the pot and place into an ice bath to cool. Discard cooking water.
Preheat grill to medium high heat. Gather chives into a bunch and tie with a chive or secure with an elastic band to create a “chive brush”. Trim the ends of the brush slightly to impart more flavour.
Once the lobsters have cooled enough to handle, remove from the ice bath. With the tail facing you, start cutting through the shell from mid-way down the back through to the tail. Rotate the lobster with the head facing you and cut from the mid-way down the back through the head.
Place the lobster halves onto the grill, shell side down. Using the chive brush, spread the melted butter over the exposed lobster meat.
Cook for 4 – 5 minutes or until lobster is heated through. Remove lobsters from the grill and place onto a serving platter. Serve hot with a side of lemon wedges.
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