Prep time: 15 minutes
Grilling time: 7 to 11 minutes
Special equipment: 8 bamboo skewers, soaked in water for at least 30 minutes
3/4 cup (1-1/2 sticks) unsalted butter
3 tablespoons finely chopped chives
4 Maine lobster tails, about 10 ounces each
1/2 teaspoon sea salt
2 lemons, cut into eighths
1. Prepare the grill for direct cooking over high heat or, if you happen to be at the shore, light dried driftwood or charcoal in a hole dug in the sand. Push the driftwood or charcoal to one side of the hole and place a cooking grate on top.
2. In a small saucepan, off to the side of the charcoal, heat the butter until just melted. Add the chives.
3. Using a pair of kitchen shears, cut each lobster tail in half lengthwise through the hard top shell and the meat, keeping the shell attached to the meat. Skewer each split tail with a soaked bamboo skewer to keep it from curling as it cooks. Brush the lobster meat with some of the chive butter and season with the salt.
4. Brush the cooking grate clean. Grill the lobsters, flesh sides down, over direct high heat (450° to 550°F), with the lid off, for about 3 minutes. Turn the lobsters over, brush with more chive butter and continue grilling for 4 to 8 minutes, basting with butter occasionally. Swap their positions as needed for even cooking. When the lobster is done, the shells will be a rich reddish-brown and the meat will be firm, juicy, and coral-white. Squeeze the lemons over the lobster and serve immediately with the remaining butter.