Grilled stuffed spiny lobster with vegetables and string cheese

Split the spiny lobsters in half and drop them into a pot of boiling water.

Dice tomatoes, onions and poblanos. Cook the lobsters about 10 minutes, then lift them out.

Heat olive oil in a pan, add the raw vegetables and stir from time to time until softened.

Remove the lobster meat from the shells, let it cool a little, and chop it roughly into large pieces; combine with the cooked vegetables.

Add butter to melt over everything in the pan; chop string cheese and stir it into the vegetables and lobster.

Fill the shells with the lobster, vegetable and cheese mixture and lay thin strings of cheese over the top.

Lay on the grill until hot through, the cheese melted and smoky.