½ lb. unsalted butter
¼ cup basil sliced into strips
Salt and freshly ground pepper to taste
4 – 8oz. Lobster Tails
2 tablespoons olive oil
Combine the butter, basil and salt and pepper to taste in a food processor and blend until smooth.
Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes.
Split the tails in half lengthwise, making sure to cut just through the meat and to leave the shell
connected. Lay the lobster tails open, leaving the two halves slightly attached. Place them flesh side down on the grill over medium heat. Grill 5 to 8 minutes.
Remove the lobsters and slather with the basil butter.