Step 1:

Use a cleaver to split the lobster lengthwise. Discard the tomalley (green intestines) and the black vein that runs down the center of the tail.

Step 2:

Gently crack the claws by using a lobster or nut cracker (although you can also do this by hand – see How To Break Down a Lobster),  and place the halves on a baking sheet, flesh side up. Drizzle the lobster halves and claws with olive oil and season with salt and pepper. Set aside in the refrigerator until ready to cook. 

Step 3:

In a medium saucepan over low heat, add butter and minced shallot and allow the shallot to cook gently in the butter. Once the butter is completely melted, add allspice, minced scotch bonnet and vinegar and cook on low for about 2 minutes, stirring to keep the shallot from burning. Remove from heat and stir in half of the chopped chives, then set aside.

Step 4:

Heat the grill on high for direct grilling. Place the lobsters on the grill, flesh side down, and the claws, crack side down, for 2-3 minutes. Place the lemons on the grill, cut side down, for the same amount of time. 

Step 5:

Turn the lobsters over and use a spoon to scoop the butter mixture onto each half as well as the claws. Grill for 3-5 more minutes until the lobster meat is tender.

Step 6:

Garnish the lobster with chives and lemons. Serve hot.

Step 7:

Notes: 

• Remove the seeds from the scotch bonnet or habanero for less intense heat. 
• Gently cook the butter, but do not allow it to brown or the ingredients to burn.