• Start a charcoal grill according to the type of charcoal.
• Prepare the lobster:

  We used the knife method: placing the spiny lobster belly-down, we located the cross on the head and quickly inserted a sharp knife blade through the middle of the carapace, splitting the head in one swift motion.
• 
  Once dispatched, we split the lobster in half lengthwise keeping the bottom shell marginally intact for easier grilling. The lobster cavity is cleaned of any innards, and we are left with a beautifully split spiny lobster for the grill.
• Optional: insert a metal rod into the lobster meat. This will prevent curling and lend to more even cooking.
• 
  Season the lobster meat with a pinch or two of salt, drizzle olive oil, and place 1-2 tbsp of butter on each half.
• 
  Once the coals are hot, place the lobster on the grill shell side down.
• 
  Let the lobster cook for 15 minutes, repositioning the lobster to hotter or colder areas of the grill as it cooks. The meat will turn opaque (cloudy white).
• 
  After the lobster is cooked through, remove the lobster to a cutting board.

Garlic Butter Sauce

• In a saute pan melt 4 tbsp of butter over medium heat.
• 
  Once melted add the garlic and bay leaf.
• Let cook for 5 minutes, lowering the heat if necessary so that the butter and garlic do not brown.

Serving

• Take one half of the lobster and place it on a plate with your side dish.
• 
  Spoon or pour over half of the butter sauce on the lobster half.
• Repeat with the other lobster half and serve with a lemon wedge (optional).