Grilled Lobster with Sherry

• 2 live lobsters (1½-2 pounds each)
• salt and freshly-ground black pepper
• 6

Plunge lobsters in warm water to which you have added salt and a generous amount of pepper, and bring gently to the boil. Boil for 1 minute. Drain and halve lengthwise. Keep warm.

Melt butter lightly in a saucepan, add dry sherry and season to taste with cayenne pepper and paprika. Pour over lobster and grill until golden.