melted butter 1 tbsp.
lemon juice 1/2 tsp.
lemon zest 2 tbsp.
freshly chopped chives, plus more for garnish 2 tbsp.
freshly chopped parsley, plus more for garnish 1
clove garlic, minced 1/4 tsp.
kosher salt, plus more for seasoning 4
(8-oz.) lobster tails
Extra-virgin olive oil, for brushing
Freshly ground black pepper
Pinch of crushed red pepper flakes
Lemon wedges, for serving
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- Preheat a grill or grill pan over medium heat. In a small bowl, whisk together melted butter, lemon juice, zest, chives, parsley, garlic, and salt.
- Using kitchen shears, cut top of lobster shell from meaty portion of tail. Using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked.
- Brush all over with oil and season with salt and pepper. Grill flesh side down until lightly charred, about 6 minutes. Flip lobster and dollop a spoonful of butter mixture on flesh side. Grill until just cooked through, about 5 minutes more.
- Remove lobster from grill and sprinkle with red pepper flakes. Serve with lemon wedges.
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