Grilled lobster

1. Immerse live lobsters in slightly salted boiling water and cook for 2 minutes. Drain and let cool. Cut the lobster down the middle. Remove the black vein that runs down the tail, the green tomalley and the sand sac, which is located in the head area, behind the eyes.

2. Whisk the soft butter with the cognac. Add salt and pepper. Preheat the oven on broiler.

3. Brush generously with the butter mixture and place the lobsters on the oven rack. Cook for 8 minutes. Serve immediately.

Cooking tip: you can put the lobsters in the freezer to anesthetize them before plunging into boiling water.
Photo credit: Sucré Salé