Grilled Lobster Tails With Herb Butter

Recipe courtesy of The Neelys

Ingredients:

1 stick salted butter, at room temperature

2 tablespoons chopped chives

1 tablespoon chopped tarragon leaves

1 clove of garlic, minced

A dash of hot sauce

Freshly ground black pepper

4 (7-ounce) lobster tails

Olive oil

Kosher salt

Lemon wedges, for garnish

Chive sprigs

Special equipment: 4 metal skewers

Preheat your grill to direct medium-high heat.

Method:

In a small bowl add the butter, chives, tarragon, minced garlic, hot sauce and black pepper. Blend thoroughly with a rubber spatula. Cover with plastic wrap and reserve.

Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the centre without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.

Grill the lobster tails, cut side down, over medium-high heat until the shells are bright in colour, about five minutes. Turn the tails over and spoon a generous tablespoon of the herbed butter onto the lobster meat. Grill until the lobster meat is an opaque white colour, another four minutes.

Remove the lobster tails from the grill to the serving plates and serve with more herb butter and lemon wedges. Garnish with chive sprigs before serving.

Serves 4.