Grilled Lobster with Asparagus and Herb Butter

Instructions

1. 1

   Prepare your grill for high heat, aiming for 450-500°F. If using a charcoal grill, arrange coals for direct heat.

   Tip: Use a grill thermometer for accurate temperature control.

2. 2

   Make the herb butter by combining softened butter, minced garlic, tarragon, lemon zest, red pepper flakes, salt, and pepper in a small bowl. Mix until well combined.

   Tip: You can prepare this butter up to 2 hours ahead and refrigerate.

3. 3

   Using kitchen shears, carefully cut the lobster tail shells down the center lengthwise without cutting through the meat. Gently pull the meat slightly away from the shell while keeping it attached at the base.

   Tip: Cutting against a work surface stabilizes the tail for easier cutting.

4. 4

   Toss the asparagus spears with 2 tablespoons of olive oil, salt, and pepper in a bowl until evenly coated.

   Tip: Pat asparagus dry before coating to ensure even browning.

5. 5

   Brush the exposed lobster meat with the remaining 1 tablespoon of olive oil and season with salt and pepper.

   Tip: Be gentle when handling to prevent the meat from tearing.

6. 6

   Place lobster tails meat-side down on the grill grates and cook for 4-5 minutes until grill marks appear and the meat begins to turn opaque.

   Tip: Avoid flipping too early; let the meat develop a nice crust first.

7. 7

   Flip the lobster tails carefully, top each with a generous dollop of herb butter, and arrange asparagus spears on the grill alongside them. Cook for an additional 3-4 minutes until asparagus is tender and lobster meat is fully opaque.

   Tip: The herb butter will melt over the lobster and add incredible flavor.

8. 8

   Transfer lobster tails and asparagus to serving plates, squeeze fresh lemon juice over everything, and garnish with chopped parsley before serving immediately.

   Tip: Serve with extra lemon wedges and any remaining herb butter on the side.