From The Modern Seafood Cook by Edward Brown
Dispatch the lobsters (see below) and place them on top of the steaming
seaweed. Cover the
lobsters with the remaining seaweed and press down on it to force both
lobsters and seaweed into
the coals.
Cook the lobsters about 45 minutes, sprinkling the seaweed with 1/4 cup water
every 10 minutes
to keep it moist. The lobsters are done when the shells are bright red.
Remove the seaweed with the tongs to a large platter. Split the lobsters,
place them on the
seaweed, and serve.
Dispatching a lobster: to kill a lobster instantly, place it on your cutting
board (head away from
you, tail facing) and insert the tip of a large chefŐs knife just behind the head.
To avoid muscular contractions, you can put
the lobster in the freezer for a few minutes beforehand.
[More Father's Day Grill Recipes & Tips]
Edward Brown
Buried Coal-Cooked Lobsters in the Shell
"The only accompaniment you need is melted butter and lots of paper
napkins."
Prepare an outdoor charcoal grill, filling the fire bed 6 to 8 inches deep.
Allow the coals to
become ash covered. Shake excess water from the seaweed if necessary and
scatter half of it
directly over the coals.