*Bring large pot of water to rolling boil over high heat. Plunge lobsters headfirst into water . Cook for 5 minutes, or until bright red. Remove lobsters & plunge into a large bowl of cold water to stop the cooking. Drain in a colander. Refrigerate if not grilling right away.

Prepare lemon/lime butter: Melt butter in a small saucepan over medium heat. Remove from heat & stir in cilantro, lemon and lime juice. Set aside.

Preheat the grill to high and brush with oil.

Place lobster on its back on a cutting board. Using a large sharp knife split the lobster down middle being careful not to cut completely through the shell. Remove black vein from tail, tomalley from body & sand sac located near head. Repeat with remaining lobsters. Baste lobster meat with some of the lemon/lime butter.

Grill lobsters flesh side down for 5-6 minutes, or until the flesh is just beginning to look opaque. Turn lobsters over, baste with more lemon/lime butter & continue to cook for 4 to 5 minutes longer, or until lobsters are cooked through. Transfer lobsters to a large warm platter and garnish with lemon and lime wedges, and cilantro sprigs. Transfer the remaining lemon/lime butter to a small dipping dish and pass separately.

 *TJ’s will par-steam and split lobsters for this recipe. Just call to order (214) 691-2369