Split Grilled Lobsters with Herb Butter

Melt the butter over medium-low heat; remove the skin from the solids and discard. Pour the remaining butter into a bowl, leaving the dry residue in the pan; discard the dry residue. Add tarragon, parsley, and green onions; season with kosher salt. Set aside.Carefully place the knife on top of each lobster's head between the eyes and swipe it sharply across the head to kill it instantly. Place the lobsters belly-up on a cutting board and cut each lobster in half. (Lobsters can also be steamed and then butchered before grilling.)Preheat the grill to medium-high heat (350 ° to 400 °). Drizzle the lobster halves with olive oil and season with kosher salt and pepper. Grill the lobster halves with the shell facing down, drizzling 1/4 cup herb oil several times for 7 minutes or until the meat is opaque. Serve the lobster with lemon wedges and the remaining herb oil.