Easy Persian Lime Grilled Live Maine Lobsters

The best foods in life are usually very simple to prepare.
If you start with great ingredients, you don't need to add much to get a great result.
One of the best "simple" recipes I use for lobster takes just one extra ingredient besides the lobster.
A bottle of Persian Lime Extra Virgin Olive Oil from The Olive Tap.
From start to finish, this recipe should really only take about 20 minutes.
The longest amount of time will be spent on bringing the water to a boil.
So, if you have a hankering for easy-peasy lobster with a lime-tastic flavor, use this recipe.

Lime Grilled Live Maine Lobsters

• Two 1 1/2 lb Live Maine Lobsters
• 2 tbs Persian Lime Olive Oil

Directions
Bring a stock pot with enough water to cover both lobsters to a boil.
Once the water reaches a full rolling boil, throw the lobsters in head first and cover the pot.
Once the water returns to a full boil, set your timer for 5 minutes.
After five minutes, the lobsters will be undercooked, but it's time to pull them out and give them a cold water rinse to stop the cooking process.
Once the lobsters have cooled, remove the tail and arms from the body. Place the claws in a zip lock freezer bag and use at another time.
Once the tail has been removed, use a sharp knife and split the tail completely from front to back length wise.
Once the lobster tails are split, brush the meat with a little Persian Lime Olive oil, and place meat side down on the grill for 3-4 minutes or until all of the Lobster tail meat becomes firm and white.

Follow Up- I didn't know...

I'm sure yesterday's wordless Wednesday post needs a little further explanation. There are a lot of search queries on Google for a strange phrase "black stuff in Lobster". Apparently, people really want to know about the black stuff in Lobster. Not seen it? Take a look, you might scratch your head as well.

There it is. black glossy ooze in the center of your crisp clean cold water lobster tail. So was this Lobster sick? Is it from the Gulf where the effects of the BP disaster are more apparent? No. Thankfully, this lobster is not sick. This lobster is not oily.
This lobster, was going to have a clutch of eggs attached to her abdomen in a few days time. That's right, this female lobster was pregnant and what you see oozing out of the tail, is uncooked Lobster roe, or Lobster Caviar...whatever you would like to call it. Some think it's gross, others think it's black gold.
I tend to side with the later of the two. Lobster Roe is difficult to come by for one reason. Female lobsters that are caught showing eggs on their abdomen are illegal to harvest. In fact, if a Lobster man pulls one up and she is berried, he must cut a notch in her fin to show that she is a breeder and should someone else catch her, they must also return her to the sea. Unfortunately, this particular lobster came from the tank we keep in the Chicago warehouse. She had no visible notch in her tail, and was not showing any berries. When I removed her tail to split and grill finish, the uncooked roe came spilling out and I realized the mistake that had been made.
Had she been left a few more days, we would have flown her back to Biddeford Maine where our warehouse is located so she could be thrown back. Unfortunately, that wasn't to be the case. Obviously, I feel a tinge of guilt, but in all honesty...this is nature, and people are too disconnected from their food sources. Besides...once the roe is cooked and brilliant red, it tastes like Maine Lobster Concentrate, and who does not love that?

Wordless Wednesday- I Didn't Know Until It Was too Late