Grilled Lobster with Sea Lettuce Butter

Preparation

• • Preheat the grill, setting the burners to high.
  • In a small pot over medium heat, melt the butter with the shallot and sea lettuce until foaming. Pour into a bowl. Set aside.
  • On a work surface, for each lobster, place the tip of a knife into the cross at the base of the head and cut in half to kill it. Cut through the body and tail to split the lobster in half lengthwise. Remove the intestines and tomalley, as well as the gravel pouch located in the upper part of the head. Compost or discard. Remove the rubber bands from the claws.
  • Cover the flesh-side of the lobsters with half of the sea lettuce butter.
  • Lower the barbecue temperature to medium. Place the lobsters, flesh-side up, directly on the grill. Close the lid and cook for 10 minutes. Grill the lemon wedges, if desired. Set aside on a serving dish. Break the claws open with lobster pliers.
  • Serve immediately with the remaining sea lettuce butter and the lemon wedges.