Grilled Maine Lobster with Asian Dipping Sauce

OK...so it's days like today that I absolutely LOVE my job. This morning we got a return package from FedEx. Apparently it delivered slightly after the FedEx deadline, and the customer refused the package. So we had the driver send it back to the office here in Chicago because it was closer than the warehouse in Maine, and when it arrived this morning, we found that all 12 Live Lobsters had successfully made the trip from Maine, to the customers home, and then back across the country to Chicago alive and kicking! That only means one thing here in the office...Lunch is on the Boss! I found this fantastic lobster recipe on epicurious.com (awesome site FYI) that I have never tried (shock, faint & fall over) and it looks easy to double. I volunteered to be the office Chef today, so I get to spend my day preparing a rocking lobster lunch for some of my favorite people. Days like this are great. Last night's dinner at my new place was a lot of fun as well. Even amidst the half unpacked boxes that are seemingly everywhere in my house at the moment, my friends and I had a relaxing time cooking, eating and enjoying each others company. I should do that again very soon! Hope you are all having a great day Foodies! Happy eating!

Ingredients

• Six 1 1/4-pound Live Maine lobsters
• 3 garlic cloves
  
• 1/3 cup Asian fish sauce
  
• 1/3 cup fresh lime juice
  
• 1/3 cup packed brown sugar
  
• 3 tablespoons water
  
• 1 1/2 teaspoons Asian chili paste
  
• 1/4 cup packed fresh cilantro leaves
  
• 1/4 cup packed fresh mint leaves
  
• Garnish- lime halves

Recipe Directions
Bring an 8-quart kettle three fourths full with water to a boil for lobsters. Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chili paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered. Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner. When lobsters are cool enough to handle, twist off tails and break off the claws at body of each lobster, discarding bodies. With stainless steel kitchen shears halve lobster tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.) Prepare grill. Chop cilantro and mint and stir into dipping sauce. Measure out 1/4 cup dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter. Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.
Source: Grilled Lobsters with Asian Style Dipping Sauce