BBQ Lobster with Ginger-infused Oil, Coriander and Tomatoes

Bring 32 cups (8 litres) salted water — 1 Tbsp. (15 mL) per 4 cups (litre) — to a boil.
Meanwhile in a small saucepan, brown coriander seeds, ginger, garlic, green onion and hot pepper in 1 Tbsp. (15 mL) olive oil.
Deglaze with lemon juice.
Add remaining olive oil, salt and infuse some 30 minutes while lobsters boil.
Plunge lobsters head first in boiling water. Once water has returned to a boil, cook 3 minutes more.
Remove lobsters, cool under running cold water, and halve lengthways.
Place lobster halves on a baking sheet.
Filter flavoured oil and brush liberally on lobster meat.
Preheat barbecue to medium.
Place lobster halves on the grill but not directly over flames.
Close the cover and cook 5 – 7 minutes.
Check doneness; lobster meat should be firm and opaque.
Brush again with flavoured oil.
Do not flip lobsters. If necessary, cook 2 – 3 minutes more.
Be careful not to overcook lobsters or their meat will be tough and rubbery.
Meanwhile, reheat flavoured oil and add diced tomatoes and chopped coriander (leaves, stems and roots)
Crack claws and transfer lobsters to plates.