Ingredients: - 
4 prepared lobsters, each weighing around 7 grams, leave in the fridge until ready to use
454 g butter
½ tsp fresh tarragon, chopped
½ tsp fresh parsley, chopped
½ tsp fresh chives, chopped
Salt to taste
1 Tbsp olive oil
Freshly ground black pepper to taste
2 large lemons, sliced  
METHOD: - 
In a pan, melt butter over medium-low heat, skim solids off top, and discard. Pour remaining butter into a bowl, leaving any solids in pan, discard solids. Stir in tarragon, parsley, and chives, season with salt. Set aside.
From the fridge, place lobsters, belly up, on a cutting board, and cut each lobster in half. (Lobsters may also be parboiled and then split before grilling.)
Preheat grill to medium-high heat (177°C to 205°C). Drizzle lobster halves with olive oil, and season with salt and pepper. Grill lobster halves, shell side down, basting with 1/4 cup herb butter several times, 7 mins or until meat is opaque. Serve lobsters with lemon wedges and remaining herb butter - 
Excellent for the Xmas menu.