Broiled Lobster Tails w/ Cilantro Chile Butter

Broiled Lobster Tails w/ Cilantro Chile Butter

4 oz. unsalted butter, softened
3 tbsp. minced cilantro
4 Fresno or Holland chiles, stemmed, seeded, and minced
1 lime, zested and quartered
2 (2-lb.) live lobsters
1⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster tail. Transfer the lobster tail halves, shell side down, to a baking sheet to a baking sheet. Drizzle lobster tails with oil and season with salt and pepper.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12″ cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more.

Serve with lime wedges.

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