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If grilling for a big group, get your lobsters halved and cleaned by Universal Seafood. It will save you time and ultimately cut down on the work and mess.

1 stick unsalted butter, cubed

2 Tbsp. white miso

1 Tbsp. Sriracha

2 Tbsp. fresh lemon juice, plus wedges for serving

2 bunches of scallions

1 Tbsp. canola oil

Kosher salt and pepper

8 long metal skewers

4 lobsters at 1 1/2-lb. cut lengthwise, claw detached and reserved

1. In a small saucepan, melt the butter. Whisk the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso -chile butter for serving.

2. Light a grill. In a large bowl, toss the scallions with the oil and season with salt and pepper. Grill the scallions over moderate heat, turning, until lighting charred and tender, 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso-chile butter.

3. Skewer the lobster bodies from the tail to the head to keep the straight. Brush the lobster meat with 2 tablespoons of the miso-chile butter. Grill the lobster bodies and claws of moderate heat, turning the basting meat with the remaining miso-chile butter, until the shells are bright red, 7 to 8 minutes for the tails and 12-15 minutes for the claws. Remove the skewers.

4. Arrange the lobster on a platter or plates and scatter the scallion on top. Serve with lemon wedges and the reserved 1/4 cup of miso-chile butter.

recipe from Food and Wine