I saw this on another public forum I follow, it refers to the lobster found in Florida or the Bahamas. I had never heard of this method of cooking a spiny lobster. Sounds like a good idea:
"We like to trim the underside of the tails so only the hard shell from the top side remains, like a U shaped trough with a tail. Pull the raw meat out, clean the vein, like mentioned above. place meat back in shell so it's able to set in the melting juices while broiling. Pre baste it or coat it with a thick mixture of butter, garlic, breadcrumbs on the topside of the raw meat, like a thick paste. The breadcrumbs will turn brown or even burn, but it's awesome. This method for us, keeps the meat tender, soft, tasty and never rubbery, like when you over boil them. You could do the same method in the grill I suppose. I've grilled them with success too, but in my opinion it is easier to over cook them on the grill. I am sure the master grill folks on here could do it justice. But using the shell as a dish to preserve the juices is key."