Simple yet a luscious recipe, excellent for fine dining for two or serving a seafood platter at home. Pair with Smoked Salmon Carpaccio with Radish recipe.

Ingredients

2 whole frozen lobsters, thawed
1/2 cup Isigny French butter
2 tbsp parsley, minced
8 cloves of garlic, minced
Salt and ground black pepper
Some chili flakes (optional)

Directions

Cut the lobster in half, lengthwise in equal portions.
Loosen meat from the shell then lay carefully over the shell.
In a bowl, combine butter, minced garlic, and parsley.
Season with salt and pepper.
Rub mixture over the lobster meat.
Cover then refrigerate for 20 minutes.
Preheat the grill.
Place lobster on the grill meat side up.
Grill over medium heat until meat is opaque.
Top with chili flakes.
Serve and enjoy!