8 SPLIT OR 4 FROZEN RAW
1 CLOVE, MINCED
1 TABLESPOON DICED
1 TABLESPOON FINELY CHOPPED
1 TEASPOON GRATED
6 TABLESPOONS, AT ROOM TEMPERATURE
If using frozen lobster, move the tails to the fridge and thaw for 24 hours.
In a small bowl use a spoon or spatula to mix together the butter, garlic, chives, parsley, lemon zest and sea salt until completely combined. Chill until ready to use.
Place the oven rack in the top third of the oven and heat the broiler to high. When ready to use, drain off any excess water from the thawed lobster tails and pat dry.
If you are starting with split Maine Lobster tails, skip to the next step. If you are starting with whole tails: with the shell side down, use a sharp chef’s knife to split the tail down the middle, separating it into 2 halves.
Arrange the split lobster tails on a rimmed baking sheet. Top each with 1 rounded teaspoon of the compound butter. Broil until the lobster tails are no longer opaque and the shells have turned red, about 5 minutes.
Remove to a platter and top with any remaining butter from the pan. Serve immediately with vegetables and roasted potatoes or on top of your favorite pasta dish.