Grilled Lobster with Lemongras
Lemongrass Sesame Butter
Bring water to a boil in a large pot. Cook lobsters separately. Cook about 4 minutes and immediately remove lobster from water. Heat grill to high. Brush grill until very clean. Remove claws and heads from lobster. Discard heads, or keep for stock. Crack claws with hammer or back of heavy knife until split but shell is still attached to lobster. Split tails in half lengthwise with a sharp heavy knife. Place tails shell side up on grill along with all the claws. Grill 5 to 6 minutes.
Combine the butter and lemongrass in a small saucepan. Bring to a gentle simmer on low heat. Simmer 8 to 10 minutes until butter solids float to top like foam. Skim the top with a spoon. Discard foam. Drain butter. Discard the lemongrass. Add the toasted sesame seeds, cracked black pepper, lemon juice and salt. Transfer back to small saucepan and keep warm for serving. Place in a small bowl and pass around for dipping with lobster meat.