I worked for a while in a restaurant where lobsters were grilled, not boiled. Pick up a live lobster, split it down the middle, whack the claws with the butt of the knife, then pull out the "heart," slather them with oil or butter, and put them on the grill. Turn once, couple minutes each side.
You're right about the eating -- so much easier and no mess (except for buttery fingers). Never had a boiled lobster since.
After my first night on the grill I got over the murder part. Can't be any worse for the poor critter than a swim in boiling water.