Pesto-Herb Butter

• Produce

  • 2 cups Basil, fresh packed leaves
  • 3 Garlic cloves
  • 1/3 cup Parsley
  • 1 3 tablespoons cup Thyme, leaves

• Baking & Spices

  • 1 Kosher salt and fresh ground peppercorn

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pine nuts, toasted

• Dairy

  • 2 sticks Butter
  • 1/2 cup Parmesan cheese, grated

• Other

  • ¼ cup taragon leaves, chopped

Found on abachelorandhisgrill.com

Ingredients

• 2 cups fresh basil leaves, packed
• ⅓ cup parsley, finely chopped
• ¼ cup taragon leaves, chopped
• 3 tablespoons cup thyme leaves, finely chopped
• ½ cup pine nuts, toasted
• ½ cup Parmesan cheese, grated
• 3-4 garlic cloves, peeled and smashed
• 2 sticks butter, room temperature
• 2 tablespoons olive oil
• Kosher salt and fresh ground peppercorn, to taste
• 4 8-12oz rock lobster tails
• Pesto-Herb Butter, see recipe above
• Lemon, quartered, to garnish
• Chives, freshly chopped, to garnish
• Sea salt and fresh ground peppercorn, to taste
• 4 wooden skewers
• 2 cups of cedar wood chips, see Notes Section below

Directions

• In a food processor puree all ingredients until well blended. Set aside to use immediately or seal and refrigerate for up to 2 weeks.
• In advance of grilling, preheat the grill to 450F using the 2-zone cooking method. Apply 1 perforated tin foil packet wood chip packet in the back corner of the direct heat grilling zone (see Notes Section below).
• With a sharp knife or kitchen scissors, carefully cut through the top side of the lobster shells lengthwise. Pull apart the 2 halves slightly and rub the meat lightly with the prepared pesto-herb butter. Next, insert a wooden skewer lengthwise through the meat to prevent curling during the cooking process.
• Place the lobster meat-side-down over the direct grilling zone and sear with the lid open for 2 minutes. Then, move the lobster over to the cooler indirect cooking zone, intermittently baste and grill until the lobster meat is just cooked through and opaque in color, approximately 4-6 additional minutes. Remove from the grill and rest under a tin foil tent for 2-3 minutes before discarding the skewer and plating.
• To serve, squeeze a lemon atop the lobster, garnish with chopped chives, season to taste with sea salt and fresh ground peppercorn.