Ingredients
Make the herb butter. Mix the soft butter with the garlic, chives, parsley, tarragon, lemon zest and juice, cayenne and a pinch of salt. Keep at room temperature so it stays easy to brush.
Prep the lobsters. Place the live lobster belly-down on a sturdy cutting board. Set the tip of a sharp, heavy knife in the middle of the head, just behind the eyes, where a cross-shaped line is visible. In one firm motion, drive the tip down through the head and cut forward toward the front. Then turn the knife around and split the lobster in half lengthwise through the tail. Remove the stomach sac behind the head and the dark intestinal vein in the tail.
Heat the grill. Set up The Bastard for direct and indirect cooking at around 200°C.
Sear the flesh. Brush the cut sides with herb butter. Place the lobster halves flesh-side down on the direct side for 3–4 minutes, until lightly marked.
Glaze and finish. Turn the lobster shell-side down, move to the indirect side and brush the flesh generously with more herb butter. Close the lid and cook for 8–10 minutes, brushing once more halfway, until the meat is opaque and the butter has browned in spots. The core temperature of the tail should reach about 60–63°C.
Serve. Rest for 2 minutes, brush with the last of the butter, scatter with chives and serve on a platter with lemon wedges.