Lobster In Distress With Lemon And Thyme - lobster

Method

• One day ahead: Juice the lemons. Decant the olive oil into a jar or cruet and whisk in lemon juice. Add a few branches of thyme and hold overnight
• Kill the lobster as kindly as you can and truss him or her to a long wooden spoon with at least three circles of kitchen string.
• In a large pot bring water to a boil. Meanwhile (don't you hate the 'meanwhile' step?) start a wood, charcoal grill going.
• Plunge Monsieur Homard into the boiling water. Hold him there for about three minutes. He won't be fully cooked.
• After that three minutes, untie him. Using a sharp, heavy Beaver Cleaver (preferably Chinese), split Mr. Lobster down the middle. Spoon out any green icky bits. The orange stuff is okay.
• Now that your fire is hot brush the lobster with your lemon/thyme infused oil. Cook until cooked. Finish with a pinch or so of fleur de sel. Eat with your hands if you like.
• Note to cook: this is primative cooking (so is my spelling). but if you use a gas grill you are a TOTAL weenie.