Ingredients and Supplies:

1. Lobster (one or two 1.25lb lobsters per person)
2. UNSALTED butter
3. Deep Woods Off
4. Cutting Board
5. Chef knife or other large sharp knife
6. Large Bowl for lobster/shells
7. Hot grill
8. Small pot for melting butter

Instructions:

1. Hold breath and spray entire body with Deep Woods Off to fend off mosquitoes.  There WILL be mosquitoes.
2. After fumes have cleared away start the grill.  Any kind of grill will do.  Needs to be hot when you put the lobster on.  Takes about 15 min or so to heat up.
3. Now comes the fun part.  Place lobster belly down on cutting board, insert a large sharp knife a little behind  but between the eyes and drive it down through the head then slice down between the eyes to the mouth.  Toss it into the bowl and move on to the next lobster.
4. Remove rubber bands from lobster.
5. Grill should be hot now.  If not then pour yourself a glass of wine or other alcohol drink since you probably need it after killing all those lobsters that way.
6. Now grill should be good and hot.  Place lobster belly down on grill.  Close lid.  Leave for 6-8 minutes.  Then flip onto their backs and grill another 6-8 minutes until uni-formally red all over.  The color of YUM!
7. While lobster are grilling melt 1 stick of UNSALTED butter (or more.  About 1/4 stick per lobster).  The lobster will be nicely salted from the seawater in their shells so it is best to use unsalted butter.
8. Wash large lobster bowl.
9. Remove lobster from the grill and throw back in clean lobster bowl.  Place each lobster on its back on a cutting board and slice (with the large washed murder weapon you killed them with) down the center of the tail.  Place lobster on serving plate.
10. Serve with small dish of butter and lots of paper towels.  As for sides all that is really needed is some good hard crusty rolls.  Serving anything else is just a waste as no one is going to eat it.  Lobster is king and sides are just a distraction.