Homard Grillé (Grilled Lobster)

Ingredients

• 1 lobster
• Seasoning
• Court-bouillon (for the preferred method)
• Melted butter
• Curly parsley
• Sauce à la Diable

Instructions

1. Take the lobster alive, split it lengthwise and season it.
2. For the usual method, grill it over a gentle fire, allowing half an hour for a lobster of 900 grammes to 1 kilo.
3. For the preferred method, first cook the lobster three quarters through in a court-bouillon so that the flesh does not harden.
4. Split it on coming out of the court-bouillon, sprinkle it with melted butter and grill it for the time needed to finish cooking.
5. Break the claws to make the flesh easier to extract.
6. Arrange on a napkin or on a grill and surround with curly parsley.
7. Serve at the same time a sauce à la Diable, or another well-seasoned sauce for grilled fish.