For 4 portions :
4 lobsters 11/2 lb (680 g) SAUCE DIJONNAISE
4 tea spoons (60 ml) Reine de Dijon Mustard  
Concentrated lemon juice
3 tea spoons of olive oil
4 ml Worcestershire sauce
fresh basil 
Ground black pepper

Place the lobsters head first into a pan of boiling water and cook for 4 minutes.
Remove the lobsters, dry them and then cut them in half lengthwise using a large knife (26cm) Crack each claw using a hammer or special lobster cracker 
Spread Dijon sauce inside each half lobster shell. Grill the lobster meat top side down for 3 minutes on a medium heat. Spread one last time some Dijon sauce on each half lobster.
Cover and cook for another 15-20 minutes on a medium heat. Serve one lobster per person.
Serve with slices of grilled pineapple, rice and DIJONNAISE SAUCE
Mix all the ingredients together in a bowl and season to taste with the ground pepper and hot chilli sauce. Serve as a sauce and use to spread on the lobsters while grilling.