4 live lobsters, about 1 to 1 1/2 lb (454 to 675 g) each

Press the tip of a sharp chef’s knife in the crack located behind the eyes on the lobster head. Press down firmly and quickly to split the head in half. Cut the tail in half lengthwise. Remove and discard the intestines, the greenish parts, and the gravel pouch located in the upper part of the head. Repeat with the remaining lobsters.

Preheat the grill, setting the burners to high. Oil the grate.

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