Preheat your grill to medium heat.
For each lobster, place the tip of a knife on the cross at the base of the head and cut the lobster in half. (If you’re using live lobsters, this will kill them)
4 live lobsters
Discard the sand sac near the head. Using the tip of the knife, carefully remove the gray intestinal vein. With a small spoon, scoop out the liver and any coral or eggs.
In a small bowl, combine all the remaining ingredients for the lobster and season to taste.
⅓ cup olive oil, 2 tbsp. fresh basil, 1 clove garlic, Sea salt and freshly ground black pepper, 2 tbsp. fresh chives, 1 tbsp. fennel leaves
Baste each lobster with fresh herb oil.
Place the lobsters on the grill, and cut the side up.
Cover and cook for about 10 minutes.
In a bowl, combine all the ingredients for the herb butter.
2 tbsp. fresh chives, 1 tbsp. fresh fennel leaves, ¼ cup melted butter or ghee, 2 garlic cloves
Serve the lobster with butter and fresh lemon wedges.
¼ cup melted butter or ghee, Lemon wedges