Grilled Split Lobsters with Lime Aioli - salt

Method

• Bring a large pot of water to a boil.
• Salt it lightly.
• Drop the lobsters headfirst into the boiling water.
• Cover, return to a boil, and cook for 2 minutes.
• Transfer the lobsters to a work surface.
• Using a clean kitchen towel to protect your hands, split the lobsters in half lengthwise with a long, sharp knife.
• Crack the claws.
• Meanwhile, light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to ouch) or preheat a gas grill to medium-high.
• Position the rack about 6 inches above the heat source.
• Preheat the oven to 400F.
• When the grill is ready, lay the lobsters, cut sides-up, on the rack.
• Cover and grill for 5 minutes.
• Turn the lobsters cut sides-down, cover, and continue to grill until the lobster meat is just cooked through while remaining moist, another 5 to 6 minutes.
• Meanwhile, wrap the com tortillas in foil, dividing them into 2 packets.
• Heat them in the oven until supple and warm, about 10 minutes.
• Stir together the lime cream and the garlic in a small bowl.
• Transfer the lobsters to plates.
• Serve, accompanied by the aioli and the tortillas.
• Encourage guests to use the tortillas to form small tacos, of lobster meat topped with the aioli.