Grilled Lobster Rosarita

Prepare a fire in a charcoal grill or preheat a broiler or grill.

Using a sharp knife, pierce the lobsters between their eyes to kill them. Working with 1 lobster at a time, place back side up and, starting where the tail and head sections meet, cut in half lengthwise, first cutting the tail portion and then the head. Pull out and discard the intestinal vein and any organs. Season the meat to taste with salt and black pepper. Repeat with the remaining lobsters.

Just before you are ready to cook the lobsters, in a wide saute pan over medium heat, warm the olive oil. When it is hot, add the shallots and saute until lightly golden, 3-5 minutes. Add the garlic and the jalapenos and continue to saute for 1-2 minutes longer. Add the cumin, paprika and cayenne pepper and cook, stirring, until the aromas are released but the spices are not burned, 1-2 minutes. Remove from the heat and stir in the lime juice, butter, 1-2 teaspoons salt and 1 teaspoon black pepper.

Place the lobsters on the grill rack shell side down 3-5 inches from the coals, or arrange them shell side up on a broiler pan and place in the broiler at the same distance from the heat source. Grill or broil, rotating the lobster halves onto their sides and moving them away from the hottest part of the fire as necessary to prevent burning, until the meat is opaque, about 8 minutes. (Do not turn the meat directly toward the fire at any point.)

Spoon the butter mixture over the lobsters during the last few minutes of grilling. Serve hot with plenty of lime wedges.