Ingredients
- 1 stick salted butter, at 70 degrees
- two tablespoons chopped chives
- 1 tablespoon chopped tarragon leaves
- 1 clove garlic clove, minced
- Dash hot sauce
- Freshly ground pepper
- 4 (7-ounce) lobster tails
- Essential olive oil
- Kosher salt
- Lemon wedges, for garnish
- Chive sprigs
- Special equipment: 4 metal skewers
Directions
Preheat your grill to direct medium-high temperature.
In a tiny bowl blend butter, chives. tarragon. minced garlic clove, hot sauce, and pepper having a rubber spatula. Blend completely. Cover with plastic wrap and reserve.
Using kitchen shears, butterfly the lobster tails straight lower the center of the softer bottom from the covering. Cut the meat lower the middle without cutting completely through. Insert metallic skewer lower the lobster tail therefore the tail stands straight. Brush the tails with essential olive oil and season with salt, to taste.
Grill lobsters cut side lower over medium high temperature about a few minutes, before the shells are vibrant colored. Turn the tails over and spoon an ample tablespoon of herbed butter to the butterflied meat. Grill for an additional 4 minutes, or before the lobster meat is definitely an opaque white-colored color.
Remove lobster tails in the grill and serve with increased plant butter and lemon wedges. Garnish with chive sprigs.
Recipe thanks to The Neelys, 2009