Directions

1. Place all the ingredients in a small bowl and gently stir to combine. Place in the fridge until ready to use.
2. Cook the Lobsters
3. Preheat the grill to medium-high.
4. Place the live lobsters in the freezer for 15 minutes prior to cooking them.
5. Bring a large 12-qt stock pot of water to a boil (If using an 8 qt stock pot, you may have to cook the lobsters separately)
6. Carefully place the lobsters into the boiling water. I used a heat resistant and waterproof glove, but tongs will also work. Cook for 5 minutes.
7. Remove the lobsters and place them in an ice bath for 5 minutes to stop the cooking process.
8. Using a sharp knife or kitchen shears, split the lobster down the center, through the head and tail. Remove and discard the yellow-green substance (tomalley) from in the body cavity of the lobster.
9. Place lobster halves on a sheet pan.
10. Prepare the Garlic-chive butter and finish the lobster
11. Using a butter warmer or a small saucepan, melt the butter. Once melted add the chives, garlic, salt, and lime.
12. Brush the meat in each lobster half liberally with the butter mixture. Place the lobster halves flesh side down and cook for 3 to 4 minutes, until slightly charred. Flip the lobsters to the shell side, brush on more of the butter mixture and grill for another 2 to 4 minutes or until meat is fully cooked through and juices are bubbling.
13. While the lobster finishes cooking, grill baguette slices using some of the butter mixture for about 1-2 minutes or until golden in colour.
14. Remove lobster halves from the grill to a sheet pan, platter, or individual plates. Then add a scoop of the mango salsa into the body cavity, drizzle a touch more butter and sprinkle with chopped parsley.
15. Serve with grilled baguette toasts, lime wedges, mango salsa and remaining butter mixture.