Prepare a marinade of lemon juice, olive oil, salt, and black pepper.
- With a sharp knife, sever the head at the base of the neck. Cut off the claw arms. Crack the body and twist off the tail. Mash the coral, if any, and the tomalley and add to the marinade. Dispose of the carapace and walking legs.
- Lengthwise, cut with a scissors the soft under-cover of the tail. Slightly crack the hard upper shell so you can remove the tail meat . Skewer the tail meat so it lies flat. Marinate the meat for a few hours. If you are too hungry to wait, submerge the tail meat in the marinade and salt heavily.
- When the fire's hot, place the claw arms and the tail meat on the grill. Baste the tail meat lightly with marinade as it cooks. Grill about four inches from the coals or heating source for about 5 minutes.
- Turn the claw arms and the tail meat. Baste the tail meat lightly with marinade as it cooks for another four or five minutes.
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