This is a delicious summer treat! My family had these with steaks on Fathers Day- but they are really something amazing for any special occasion you have soon, or just if you are feeling like splurging a bit! The chili herb butter is incredibly flavorful and really beautiful when melted over the lobster. You can also melt it and stick in bowls for extra dunking..

Grilled Lobster with Chili Herb Butter, serves 12
12 small lobster tails, (about 10oz each)
Olive oil
Kosher salt
Chili Herb Butter

Prepare your barbeque to medium-low. Split your lobsters with scissors down the shell on the “under belly” of the Lobster. Drizzle your lobster tails with olive oil and sprinkle them with kosher salt. Grill them on each side for about 4 minutes, or until the flesh in the middle is just opaque. In the last minute or two of grilling, spoon some of the butter onto the lobsters. The heat from the lobster and the grill will melt the butter. Remove to a platter when done cooking, and spoon additional butter over the lobsters to serve.

Chili Herb Butter
2 sticks butter, room temperature
1 red Fresno chili
2 cloves garlic
1 shallot, finely chopped
½ cup assorted fresh herbs, (I used parsley, oregano and chives) chopped
Kosher salt

Put the first 4 ingredients into a food processor (or mini-prep food processor), or chop everything really finely and mix well by hand. Then add the butter mixture to a small bowl and add the fresh herbs, mix well. Refrigerate until ready to use.