For the Garlic Herb Butter: Melt butter over medium-low heat; skim solids off top and discard. Pour remaining butter into a bowl, careful to discard additional solids. Stir in garlic, tarragon, parsley, and chives; season with kosher salt. Set aside.
2
For the Lobster: Preheat grill to high. 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. Place lobsters belly up on a cutting board and cut in half. Lobsters can also be parboiled then split to be briefly reheated on grill until just warm. Drizzle lobster halves with olive oil and season with kosher salt and pepper. Place lobsters on the grill, shell side down. Grill for about 7 to 8 minutes until meat is cooked and opaque, regularly basting with herb butter. Serve with lemon wedges and any remaining herb butter.
For the Garlic Herb Butter: Melt butter over medium-low heat; skim solids off top and discard. Pour remaining butter into a bowl, careful to discard additional solids. Stir in garlic, tarragon, parsley, and chives; season with kosher salt. Set aside.
2
For the Lobster: Preheat grill to high. 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. Place lobsters belly up on a cutting board and cut in half. Lobsters can also be parboiled then split to be briefly reheated on grill until just warm. Drizzle lobster halves with olive oil and season with kosher salt and pepper. Place lobsters on the grill, shell side down. Grill for about 7 to 8 minutes until meat is cooked and opaque, regularly basting with herb butter. Serve with lemon wedges and any remaining herb butter.
