Directions

1. Fill a very large stock pot with salted water and bring to a boil. Plunge the lobsters into the boiling water and cook over high heat for 4 minutes. Remove the lobsters to a large colander to drain and cool.
2. Preheat the grill.
3. Remove the lobster claws. With the blunt edge of a large knife, crack the claws without opening them completely. Set the claws aside. Separate the tails from the bodies, discard the bodies and cut the tails in two, keeping the shells on. Set aside.
4. Brush the claws and tail pieces with olive oil and season with salt and pepper. Place on the grill shell side down. Cover and cook about 5 minutes, turning once half-way through.
5. Arrange on a serving platter and keep warm.
6. In a small saucepan, bring the limoncello and lemon juice to a boil and reduce by half. Remove from heat and add the butter a little at a time, whisking constantly until the sauce is smooth. If necessary, return to the heat for a few seconds, whisking constantly.
7. Away from the heat, add the parsley and pepper, and pour into four small dipping dishes. Serve with the lobster.

* Limoncello is a lemon liqueur. You may use 15 ml (1 tbsp) freshly squeezed lemon juice instead.