In the dead of winter under an avalanche of snow, this reminds me of the good meals to come. We like to roast lobsters on a rack inside our wood oven. (Priscilla took this photo in September.) First I preheat the grill. Then I place the lobsters, cut side down, on the rack. This seems counter intuitive but the heat sears the lobster meat sealing in the juices. Once the lobsters are flipped over their shells contain the juices and lemon herb butter we use to baste them.