Twist off the lobster claws and pincers. Crack open the large claws using the back of a heavy knife, being careful not to crush the meat inside.

Put the lobster, back upwards, on a flat surface and using a sharp knife split the lobster cleanly in two, piercing through the 'cross' at the centre of the lobster's head.

Remove and discard the intestine which runs through the centre of the tail, the stomach (which lies near the head of the lobster) and the spongy looking gills or 'dead man's fingers', which are inedible.

Sprinkle the flesh with salt and pepper to taste and brush with melted butter.

Cook under a preheated medium grill for about 5 minutes.

Transfer to a warmed platter. Add the claws and garnish with lemon slices and parsley.