Preparation

Prepare barbecue grill until coals are glowing or preheat oven to 475°. Cut lobster in half lengthwise and remove sac between the eyes (this is the stomach). Break or cut off the claws and place them on a baking sheet. Bake in the oven for 10 minutes. Salt and pepper the lobster meat and brush with olive oil. Place meat side down on the grill for 3 minutes. Turn the meat side up and sprinkle the Pernod onto the lobster, begin careful not to drop any onto the flames.

Melt the butter in a small saucepan, add the chopped basil and cook for 5 minutes. Serve lobster and claws and pass the butter sauce separately.