How to roast lobster?

Chris, thank you for that link. It's now on my list for a special dinner for two.

Pegeen is absolutely right. I wouldn't roast,pan-roast, or grill lobsters unless that activity was the main event.

The recipe Chris linked to by Jasper White is lovely. But Anna, just a note that it takes a lot of quick attention at the end. Or you will wind up with some very expensive rubber. If this is a holiday dinner, I'd want to be sure I had enough help in the kitchen to deal with anything else that needs to be cooked simultaneously. Someone needs to deal with the lobster and nothing else. And everybody better sit down right away, as soon as it's ready. None of that "we're still opening our presents" stuff. ;-)

Anna A, I think I understand what you mean, about pushing the state of taste. But it's not an easily-reached state, for lobster to taste like meat.

Their flesh is delicate, doesn't spend long in development and doesn't have much juice to give up while being cooked. Roasting is a reach, with a lobster.

You can't get better advice than from Jasper White, New England's seafood rock star. He's spent a lot of time refining methods for pan-roasted lobster, letting the method evolve to include both the oven and the stove. You can find his basic method at http://www.nytimes.com/recipes/11611/jasper-whites-pan-roasted-lobster.html