I've had spiny lobster grilled outside, and that imparted a wonderful smoky flavour to the delicate flesh. I've also had it in a creamy white cheese with garlic sauce, much like an Italian Alfredo sauce.

For Maine lobster, the easiest way to cook the whole lobster is dispatch them first with a quick jab to the head, and then microwave them. That's how I did chicken lobsters. You're making me homesick for Maine now. They we're so inexpensive at times and you buy them at little vendors for very little money. Then dip them in clarified butter. I think that tastes better than steaming them. The tail is the best part anyway.