Directions:

Bring a large pot of water to a rolling boil over high heat. Plunge the lobsters head first into the water and cook for 5 minutes, or until bright red. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain in a colander. Refrigerate if you do not plan to grill right away.

Lemon Lime Butter:
Melt butter in a small saucepan over medium heat. Remove from heat and stir in the cilantro, lemon and lime juice. Divide butter into two containers -- one for basting and one for serving with the meal.

Brush grill with oil and preheat to high.

Place a lobster on its back on a cutting board. Using a large sharp knife, split lobster down the middle being careful not to cut completely through the shell. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some of the lemon-lime butter.

Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more lemon-lime butter and continue to cook for 4 to 5 minutes more, or until the lobsters are cooked through.

Transfer lobsters to a large warm platter and garnish with lemon and lime wedges, and cilantro sprigs. Serve with secondary lemon-lime butter and pass separately.