- Bring 1 1/2 gallons of water to a rapid boil in a very large pot. Add salt and return to a boil. Add lobsters and cook 2 minutes. Carefully remove the lobsters from the pot and set in a dish or bowl filled with water and ice.
- When lobsters have cooled, remove from the water, drain well and set on a cutting board. Cut each lobster in half lengthwise and remove the innards. Set lobsters on a plate and refrigerate until ready to cook. Lobster can be prepared to this point a few hours before needed.
- When ready to cook, combine butter, cilantro, chilies, garlic and zest in a bowl. Preheat barbecue to medium-high (temperature should be about 400˚F in the chamber). Lightly brush each half lobster with oil.
- Set lobster, flesh side down, with claws set above the hottest part of grill, and the tail portion, which cooks faster, near the cooler side. Cook lobster 3 minutes, until slightly charred.
- Turn lobsters over. Now use a spoon to spread half the flavoured butter on the flesh and cavity of each lobster. Cook 3 minutes more. Now spread lobsters with remaining butter and cook 2 minutes more, until just cooked through. Set lobster on plates and serve with lime wedges for squeezing.
Recipe Options: For a smoky, chili pepper taste, replace the red chili flakes called used in the butter with 1 chipotle pepper, finely chopped. Cans of chipotle peppers (smoked jalapeño peppers) are available in the Mexican food aisle. Store the unused peppers in a tight-sealed jar in the fridge.
If you prefer a simpler tasting grilled lobster, omit the chili lime butter and just spread the lobster with soft, plain butter. After grilling, drizzle the lobster with lemon juice and dig in.