Grilled Lobster With Sriracha Butter

Step 1: Heat the grill to medium-high heat. Combine the butter, Sriracha and garlic in a food processor. Add salt to taste and set the butter aside.

Step 2: Set the lobsters on the work surface and split them down the middle from heat to tail. Use a broad, heavy knife, such as a cleaver. Scoop out the green-yellow tomalley and discard it. (I like using the frozen tails)

Step 3: Twist off the claws and crack them. Brush the lobster halves with olive oil and season the meat to taste with salt. Insert 1 metal skewer lengthwise through meat and out tail end of each. (this keeps the tail from curling). Lay the halves, cut-side down, near the center of the grill set the claws off to the sides of the halves.

Step 4: Grill the lobster halves and claws for 3 minutes and tun them over. Grill the lobsters for 3-5 minutes more, until flesh is pearly and opaque. Take the lobsters off the grill.

Step 5: Brush the lobster flesh with Sriracha butter while hot. Garnish with freshly chopped parsley and serve. Refrigerate any leftovers.