How to Make It
Preheat grill to medium-high (400°F to 450°F). Place lobsters, shell side down, on a cutting board. Uncurl 1 lobster, and hold tail down with 1 hand. Using a chef’s knife, carefully and forcefully pierce the center of the head. Press down, and drag knife along the center of the body and through the tail, cutting the lobster in half. Open the lobster like a book to flatten lobster slightly, and, using sharp kitchen shears, cut the body completely in half from the tail to the head. Repeat procedure with second lobster.
Using a spoon, remove and discard the lobster “guts,” and lightly rinse the cavities. Brush lobster flesh evenly with oil, and grill, uncovered, flesh side down, 4 minutes. Turn lobsters shell side down, and top flesh evenly with 1 1/2 tablespoons of the melted butter. Grill 2 minutes.
Serve grilled lobster halves with remaining 2 1/2 tablespoons melted butter, lemon wedges, and, if desired, parsley.