Split Grilled Lobsters with Herb Butter

Ingredients

• 4 servings pepper black freshly ground to taste
• 0.5 teaspoon chives fresh chopped
• 0.5 teaspoon tarragon fresh chopped
• 4 servings kosher salt to taste
• 2 large lemons cut into wedges
• 6 pound live lobsters 
• 1 tablespoon olive oil 
• 0.5 teaspoon parsley fresh italian chopped
• 1 pound butter unsalted

Equipment

• bowl
• frying pan
• knife
• grill
• cutting board

Directions

1. Melt butter over medium-low heat; skim solids off top, and discard.
2. Pour remaining butter into a bowl, leaving any solids in pan; discard solids. Stir in tarragon, parsley, and chives; season with kosher salt. Set aside.
3. Carefully position a knife on top of each lobster's head between the eyes, and draw it sharply through the head to kill it instantly.
4. Place lobsters, belly up, on a cutting board, and cut each lobster in half. (Lobsters may also be parboiled and then split before grilling.)
5. Preheat grill to medium-high heat (350 to 400).
6. Drizzle lobster halves with olive oil, and season with kosher salt and pepper. Grill lobster halves, shell sides down, basting with 1/4 cup herb butter several times, 7 minutes or until meat is opaque.
7. Serve lobsters with lemon wedges and remaining herb butter.