South Africans have an ingenious way of preparing rock lobster for grilling. They snip open the thin shell covering the bottom of the tail. Then they cook the lobster in the shell, belly side up, using the indirect method. This keeps the lobster moist and tender—ideal for rock or spiny lobsters. There is nothing flashy about the basting sauce used with the lobsters, but the butter, wine, and Worcestershire add a world of flavor without masking the pristine taste of the lobster.