Grilled Summer Lobster

1 teaspoon grated lime peel.

3/4 teaspoon salt.

2 tablespoons chopped fresh cilantro.

Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes.

Carefully mix in next 4 ingredients.

Stir until salt dissolves.

Remove from heat. (Can be made 2 hours ahead.) Mix in cilantro.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Makes about 1/2 cup.

2 tablespoons peanut oil.

2 teaspoons (packed) minced peeled fresh ginger.

1/4 cup Chinese rice wine or sake.

1/3 cup finely chopped green onions.

3 tablespoons butter, room temperature.

Cook oil and ginger in small saucepan over medium-low heat 2 minutes.

Carefully add wine; simmer until reduced by half.

Remove from heat.

Add green onions and butter.

Season with salt and pepper. (Can be made 2 hours ahead.).

2 1 1/2- to 2-pound live lobsters.

Drop 1 lobster, head first, into large pot of boiling water.

Cover; cook 3 minutes (lobster will not be fully cooked).

Using tongs, transfer lobster to baking sheet.

Return water to boil.

Repeat with second lobster.

Transfer 1 lobster, shell side down, to work surface.

Place tip of large knife into center of lobster.

Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail.

Use poultry shears to cut through shell.

Repeat with second lobster.

Prepare barbecue (medium-high heat).

Keeping lobster halves meat side up, brush shells with olive oil.

Place halves, meat side up, on barbecue.

Brush meat with oil; sprinkle with salt and pepper.

Place pans with sauces at edge of barbecue to rewarm.

Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.

Serve, passing warm sauces separately.