We bought a few lobsters. Okay, we bought enough for several meals and ideas to explore. After utilizing the seaweed shake we looked to an old favorite, smoke. We loaded up our propane grill with our fire bricks. We laid the cut lobsters filled with cold butter on the hot stones and sprinkled wood filaments around the perimeter. The lobsters cooked and were permeated with the light smoke. The hot stones on a smoky grill proved to be a great buffer and cooking medium for our lobsters. The shells did not burn, making Amaya happy. We were able to baste the split lobsters with the melted fat that blended with their juices. They were juicy and flavorful, the perfect summer supper.