Place live lobster on its back making sure that the claws are plugged. Holding lobster, cut down the center with a sharp knife or cleaver, starting
at the head and ending at the tail, leaving the back shell intact. Spread
lobster open and clean. Crack claws with hammer. Place on greased grill rack
or flat surface until meat is white and flaky. Serve with plenty of melted
butter and chunks of bread.