Lemon zest and juice of 1-2 lemons (depending on size and quantity of lobsters).
Sea salt flakes to season
Prepare the lobster by placing the lobster on a board. There is a cross on top of the lobster's head. With the knife's sharp point, cut straight down through the lobster's head, then turn it around and slice down the lobster's body. The lobster will continue to move. Scrap the innards into a bowl and reserve them for the sauce. Then crack the claws on both sides and set them aside.
Prepare the sauce: whisk the innards in a bowl, add the garlic, chilli, butter, parsley, a good pinch of sea salt and zest and mix into a basting sauce.
Bring the Charlie Oven to 200°C. Place the lobster's shell on the rack in the bottom quarter of the oven, close to the coals. Generously brush the sauce across the flesh side of the lobsters. Turn after 2-3 minutes to the flesh side down, and brush the shell side with sauce. Turn again after 2-3 minutes. Brush again with all the remaining sauce. Then close the top vent of the oven for 3-4 minutes. Closing the top vent will hold all the smoke inside the oven and permeate the lobster flesh.
Remove from the oven into a hot serving plate, drizzle over some lemon juice and parsley, and season with sea salt.