Instructions

1. 1

   In a mixing bowl, add the butter and use a rubber spatula to whip it until it reaches a soft, spreadable consistency. Incorporate the remaining ingredients and blend thoroughly until everything is well combined.

2. 2

   Transfer the herb-infused butter onto the center of a piece of plastic wrap or parchment paper. Form it into a cylindrical log shape, then twist the ends to secure. Refrigerate the butter for at least 30 to 60 minutes until it firms up, making it easier to slice.

3. 3

   Position each lobster tail with the shell facing up on a cutting board. Carefully use a large, sharp knife to slice through the shell vertically, starting at the tail and cutting down to where the body used to connect.

4. 4

   Sprinkle the exposed lobster meat with a pinch of salt and freshly cracked black pepper to taste, then lightly mist with olive oil.

5. 5

   Preheat your grill to a medium-high temperature, ensuring the grates are clean and oiled. Place each lobster tail half onto the grill with the flesh side down, then close the lid. Grill for approximately 1 ½ minutes, then rotate each tail 45 degrees for a cross-hatch pattern, close the lid again, and grill for an additional 1 ½ minutes.

6. 6

   Transfer the grilled tails to a pan and generously spread ½ tablespoon of the prepared butter over each one.

7. 7

   Place the tails back on the grill, this time with the flesh side facing up. Close the lid and allow them to cook for another 3 to 5 minutes, depending on their size, until the meat is opaque and firm when touched.

8. 8

   Once cooked, take the tails off the grill and serve them alongside lemon wedges.

Nutrition Information