Herb-grilled Spiny Pacific Lobster

• 4 (1 1/2-pound) spiny lobsters
• 4 tablespoons olive oil
• 4 tablespoons chopped fresh garlic
• 4 ounces chopped fresh herbs of your choice (we like to use Italian parsley, basil, thyme, tarragon and a bit of rosemary)
• Kosher salt
• Freshly ground black pepper
• 1 stick (1/4-pound) butter, cut in 8 pieces
• 1 cup clarified butter
• 4 tablespoons fresh lemon juice
• 8 lemon wedges

1. Preheat oven to 450 degrees F. Preheat the grill to high.
2. Split lobsters; butterfly from the top and remove intestines.
3. Rinse head area in cold water to remove any waste matter.
4. In a small bowl, combine 2 tablespoons olive oil, and all of the garlic and chopped herbs.
5. Set aside.
6. Brush lobsters lightly with remaining oil and grill for approximately 5 minutes, meaty side down.
7. Turn halfway through for grill marking and even cooking.
8. Remove lobsters from grill, and place on a sheet pan, meaty side up.
9. Coat with the herb and garlic mixture and season with salt and pepper.
10. Place 2 pieces of butter on each lobster tail and put in the oven for approximately 10 minutes.
11. In a small bowl, mix the clarified butter mixed with the lemon juice.
12. Drizzle over lobster as a sauce.
13. Garnish with lemon wedges.

spiny lobsters, olive oil, fresh garlic, fresh herbs, kosher salt, freshly ground black pepper, butter, butter, lemon juice, lemon wedges

Taken from www.foodnetwork.com/recipes/herb-grilled-spiny-pacific-lobster-recipe.html (may not work)