Lobster Tails with Garlic Butter


For the Garlic Butter:

8 Tbs Butter, room temperature

1/4 cup Minced fresh herbs

(parsley, chives or basil)

2 Tbs Minced garlic

1/2 tsp Salt

1 tsp Lemon zest

1 tsp Lemon juice

For The Lobster:

4 Medium lobster tails, if frozen, thaw

Olive oil spray

Salt and pepper, to taste

Lemon wedges

2 Tbs Herb Garlic Butter (see above)

For the butter:

Put butter in mixing bowl and mash with a rubber spatula to soften.
Add remaining ingredients, and mix until combined.
Place butter on a sheet of plastic wrap or parchment paper.
Shape into a round log, twist ends to seal.
Put butter in a refrigerator for 60 minutes.
When it is solid, it is easy to slice.

For the Lobster:

Place each tail, top side up, on a cutting board.
Using a large sharp knife, cut through the shell top down the center.
Season meat with salt and pepper, to taste and spay with olive oil.
Preheat grill to medium high and oil the grates.
To cook, place each tail directly on the grate and close the hood.
Cook about 1 1/2 minutes, then turn 45 degrees.
Close the grill for another 1 1/2 minutes.
Remove the tails to a pan
spread each one with 1/2 tablespoon of butter.
Return the tails to the grill.
Close the hood and grill for another 3 to 5 minutes
Until the tail meat is firm to the touch.
Remove the tails, serve with lemon wedges.
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