I like the earthy smell of the saffron in this garlic mayonnaise—it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.

If you don't have the pocketbook for lobsters, large prawns may be substituted. Likewise, if you don't have the stomach, so to speak, to kill the poor little bastards, I suppose you could use large, frozen, Australian lobster tails.

Grilling lobster, or any shellfish, over natural wood infuses the seafood with a hint of smoke. For me that conjures up memories of foraging for mussels on large rock outcroppings on the beaches along the Oregon Coast. We would build a raging fire of driftwood, wrap the mussels in fresh seaweed and roast them over hot coals.

In the Northwest, we prefer to grill using native woods like cedar and alder, which grow in the forests along the coast mountain range. Any natural wood charcoal will do, just make sure that the fire is hot. Let the coals take about one hour to become red-hot and coated with grey ash.

Roasted peppers will keep, covered and drizzled with olive oil, in the refrigerator for up to two weeks.

Heat the fish stock in a saucepan over medium heat. Add the leek, thyme, peppercorns and saffron. Bring the stock to a boil and reduce the heat to a simmer. Let the stock simmer for 15 minutes. Remove the saucepan from the heat and strain the stock. Let the stock cool to room temperature before using in the "Rouille" sauce.

About one hour before you start cooking the lobster, prepare a barbecue grill fire using natural wood charcoal.

Fill a large, deep pot with water. Add 2 tbsp. of salt to the water and bring to a boil. When the water is boiling, add the 2 live lobsters, cover the pot and turn the heat to medium-low. Cook the lobsters in the simmering water for about 5-7 minutes. Remove the lobsters from the water and let them cool on a cutting board. Note: The lobster meat will only be partially cooked.

When the lobster is cool enough to handle, place it on a cutting board. Hold the lobster with a kitchen towel. With a large, sharp kitchen knife, split the lobster in half lengthwise from the head on through the tail.

Scoop out the innards in the body cavity of the shell. Crack the large claws and remove the meat. Break off the lobster's legs and remove as much meat as you can from the legs. Coarsely chop the claw and leg meat and return it to the shell of the body cavity. Liberally spoon some of the rouille sauce on top of the lobster halves.

Place the lobster halves, shell-side down, on the barbecue grill. Cover the grill and roast the lobster for about 12-15 minutes until the "rouille" is hot and bubbling. Remove the lobster from the grill and serve with salad greens dressed with fresh lemon juice and extra virgin olive oil.