Grilled Lobster Tails

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  Butter(120g)
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  Lemon Juice, Fresh(15g)
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  Parsley, Fresh(30g)
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  Chives, Fresh(15g)
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  Garlic(240g)
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  1/4 teaspoon coarse salt (plus extra to season)
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  1 pinch black pepper (a pinch to taste )
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  Lobster
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Red pepper flakes
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  Lemon

Instructions

1. 1Using kitchen shears, cut along the top of each lobster tail shell from the meaty portion. Using a knife, halve each lobster tail lengthwise through the meat down the center, creating two equal pieces per tail.
2. 2In a small bowl, whisk together the salted butter (melted), fresh lemon juice, minced fresh garlic, chopped fresh parsley, chopped fresh chives, salt, and black pepper. Set aside.
3. 3Brush the lobster meat all over with olive oil and season with salt and pepper on both sides.
4. 4Heat a grill pan or cast-iron skillet over medium-high heat for 2–3 minutes until very hot. Place lobster tails flesh-side down in the pan and cook 5–6 minutes until the meat is lightly charred and opaque at the edges.
5. 5Flip the lobster tails shell-side down, brush the meat with half of the garlic butter mixture, cover with a lid, and cook 3–4 minutes more until the meat is opaque throughout and reaches an internal temperature of 140°F.
6. 6Remove the lobster tails from heat and brush with the remaining garlic butter. Season with additional salt, black pepper, and red pepper flakes.
7. 7Divide the lobster tails evenly into 4 serving portions while hot. Serve immediately with fresh lemon wedges on the side.