Grilled Lobster

Directions

1. 1
   Combine the herbs, olive oil, mango, papaya, tomato, capers, shallot, ginger and garlic in a bowl.
2. 2
   Season to taste with salt and pepper.
3. 3
   Let this sauce vierge marinate until ready to serve, for at least 20 minutes.
4. 4
   Prepare the charcoal grill, letting the coals burn down to medium-high heat, 15 to 20 minutes.
5. 5
   While the grill is preheating, kill each lobster by plunging a large chef knife through the head, just above the eyes, making sure the knife goes all the way through the head.
6. 6
   Then pull your knife in a downward motion through the eyes.
7. 7
   The lobster is now dead.
8. 8
   Cut the lobster evenly in half from head to tail.
9. 9
   Remove the tomalley from the lobster bodies and, using scissors, remove the smaller legs.
10. 10
    Season the lobsters generously with salt and pepper and place them on the grill, shell sides down.
11. 11
    Brush the lobsters with the butter and cook for 8 to 10 minutes, or until the meat just barely turns opaque.
12. 12
    Add the lime juice to the sauce vierge and adjust the seasoning.
13. 13
    Place the grilled lobsters on the center of 4 plates.
14. 14
    Spoon the sauce vierge over the lobsters and serve immediately.