Herb Butter Lobster Tails

Serves 4 | 


4 oz. lobster tails
1 stick salted butter
1 clove garlic
Olive oil
2 tablespoons chopped chives
Kosher salt, to taste
Fresh ground black pepper, to taste
1 tablespoon chopped tarragon
4 metal skewers
Lemon wedges, for garnish


  1. Preheat grill to medium-high.
  2. Blend together garlic, black pepper, butter, tarragon and chives with a spatula in a mixing bowl. After combined, cover with plastic wrap and set aside.
  3. Butterfly lobster tails down the middle of the bottom part of the shell. Cut and pull meat out of shell, be careful to not totally remove meat from shell. Insert metal skewer down the center of lobster tail. Brush with olive oil and season with kosher salt.
  4. Place lobster tails on grill, meat side down. Cook for 5 minutes. (Shells should become bright in color) Flip tails over and brush a generous amount of herbed butter over lobster meat. Grill for an additional 4 minutes (meat should become opaque in color).
  5. Remove lobster tails from grill. Serve with leftover herb butter and lemon wedges.