Bobby Flay's Grilled Lobster W/ Lemon-Red Fresno Butter

Great tasting summer dinner, I usually have lots of left over butter and use that as a marinade for grilled chicken later on in the week.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups fresh lemon juice
• 1  teaspoon honey (clover)
• 1  cup unsalted butter, softened
• 2  teaspoons lemon zest
• 3  red fresno chiles, grilled, seeded and finely diced
•  kosher salt
•  ground black pepper
• 8  lobster tails
•  canola oil, for brushing
•  fresh cilantro leaves, for garnish
•  lemon zest (to garnish)

Directions

1. For the lemon red Fresno butter; Put the lemon juice in a small saucepan and bring to a boil over high heat. cook until reduced to .25 cup. Stir in the honey. Let cool.
2. Add the butter and zest to the reduced lemon juice and mix until smooth. Fold the chiles and season with salt and pepper. The butter will keep in the refrigereator, covered, for up to 1 week.
3. For the grilled obster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Reemove and drain well. Split each lobster tail lenghwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
4. Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side downon the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes , brushing with butter throughout.
5. Remove from teh grill to platter, flesh-side up. Top with a littel more butter, some cilantro leaves and lemon zest.