Lobster (or crayfish)
Even in France, restaurants are still charging 35 Euro per kilo for a cooked lobster, when they are microwaving precooked, from frozen, and presenting them as freshly boiled!
It would be a disaster to spend such a fortune when you can cook fresh lobsters yourself, so why not experiment first?
The crayfish is tougher than the lobster, but I think has the finer flavour.
BTW- Pre-boiled lobster, reheated under the grill with butter, is not a grilled lobster.
To prepare:
Use a sharp knife to kill the lobster at the head
Cut in half lengthways
Remove the black or green thread inside