Lobster

One stick of butter, melted and clarified

Just a pinch of salt

Just a pinch of pepper

A small pinch of dried oregano

Five cloves of garlic, finely minced

A handful of minced basil

Lobster

Easy and simple

Instructions:

Finely chop the garlic and basil, then add them to a bowl with the oregano, salt, and pepper. In a saucepan, melt and clarify the butter, then mix it together with the other ingredients until well combined.

Lobster:

Slice the lobster tails down the center with a sharp knife, then slide a wooden or metal skewer through from end to end. Season with salt, pepper, oregano, garlic, and basil. Place each skewered tail on a sheet of aluminum foil, folding it into a tent with 2 to 3 inches of space between the lobster and the foil. Seal the foil tightly to trap steam. Grill over high heat for 15 minutes. Open the foil and check that the shells have turned red before serving. Drizzle with clarified butter once cooked.

To make clarified butter, slowly melt butter over low heat in a saucepan. Once melted, remove from heat and let the milk solids settle at the bottom. Skim off the foam from the top, leaving smooth, golden clarified butter ready to enjoy.