Our food editor Barney Desmazery demonstrates the easiest way to prepare your lobster for grilling. Simply slice, season and enjoy!
You’ll need a sturdy board and a large knife and plenty of kitchen paper to mop up all the juices.
The liver (known as the tomalley) is edible and delicious but the soft texture isn’t to everyones taste so it’s up to you if you remove it or not.
Remember to remove the black vein from the tail.
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