Lobsters on the grill

Thanks to Scott Fraser for this recipe- it was so good that we didn't bother with the New York Times butter poached lobster (as mouthwateringly detailed on Apr 10 2002).

1.  Bisect Lobster from ventral side- use chefs knife on cutting board- be prepared for the reflex tail flip, but they say this is the quickest way to kill the animal-through the ventral ganglia (optional removal of rubber bands)

2.  Rinse gunk from within carapace.

3.  Pour marinade over the halves and let sit a while.

Marinade for 4 lobsters:
1/2-3/4 C olive oil
2 Tablespoons Montreal Steak Seasoning
Juice of 1-2 lemons
Rum (1 ounce or more [more])

Optional: tabasco, soy sauce, fish sauce

Remove rubber bands from claws and grill-flesh side down to begin with.  Place the claws towards the center of the grill since they take a little more heat to cook,  After lobster is red, turn, and drizzle marinade into the shell.  Cook until the marinade is boiling, possibly just a little longer.  The shell will be easy to crack.