Grilled lobster with herbs and mayo

INGREDIENTS
4 live lobsters

HERB OIL
1/3 cup (75 ml) olive oil
2 tbsps (30 ml) chopped fresh basil
2 tbsps (30 ml) chopped fresh chives
1 tbsp (15 ml) chopped fennel foliage
1 clove garlic, finely chopped
Salt and pepper to taste

HERB MAYO
1/4 cup (60 ml) mayonnaise
2 tbsps (30 ml) lemon juice
2 tbsps (30 ml) chopped fresh basil
2 tbsps (30 ml) chopped fresh chives
1 tbsp (15 ml) chopped fennel foliage
1 clove garlic, finely chopped
2 lemons, halved

DIRECTIONS
1. For every lobster, put the tip of a knife on the cross at the base of the head and slice into equal parts to murder it. Cut the tail fifty-fifty longwise. Uproot the guts and greenish parts (tomalley). Toss. Uproot the rock pocket at the highest point of the head. Dispose of. Rehash with the remaining lobsters.

2. Preheat the flame broil, setting the burners to medium. Oil the mesh.

3. In a small bowl, combine all the ingredients. Season with salt and pepper.

4. Baste the lobster with half the herb oil.

5. Place the lobsters on the grill, cut side up. Close the lid and cook for 8 to 10 minutes. Crack the lobster claws with lobster pliers. Baste the lobsters with the remaining oil. Grill the lemon halves, cut side down.

6. In the interim, in a vessel, join all the add-ins. Serve the lobster with the herb mayonnaise and the flame broiled lemons.