Lobster From the Charcoal Grill, With

Kill the lobster in bubbling boiling water and leave in the bubbling boiling water for two to four minutes. Remove and cut in half with a large kitchen knife, striking the claws to allow the grilling temperature to reach the claw meat more quickly and cook it as quickly as the body meat. Place the lobster halves, flesh side down, on the broiler and lightly toast. Turn the halves to the other side and finish cooking on the carapace side. For the stuffing, pass the ox marrow through a sieve, stir until creamy, and mix with the shallots and parsley. Cut the toast into fine cubes. Foam the butter in a frying pan, toast the bread cubes in it until golden, season with salt and pepper and fold into the marrow mixture. Fill the lobster halves and gratinate under the heated broiler or salamander. Serve with a fine sauce. The classic sauces such as bearnaise sauce, hollandaise sauce or Chantilly sauce are suitable for lobster, as is a fine dill mayonnaise or remoulade.

Lobsters are grilled according to the same rules and can also be served in the shell. In the restaurant, they are usually disintegrated from the shell and served. Purists, by the way, reject any addition to a freshly grilled lobster other than fresh, foaming nut butter, crusty white bread and a

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