Grilled Lobster with Lemon Garlic Compound Butter

As a New Englander with a cousin who was a Maine Lobsterman - i was excited to try this recipe by Dennis Prescott -- I received his cookbook as a birthday gift from my son Daniel and his wife Jaime. I have got to say that it was outstanding but even better was the grilled lemons squeezed over the top. Definitely going to be my new go-to ! 

4 X 1 ½ pound live lobsters

1 ½ cups butter, softened

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon finely chopped tarragon

1 tablespoon minced shallot

3 garlic cloves, minced

1 tablespoon lemon zest

Sea salt and cracked black pepper

1. Bring a large stockpot of water to a rapid boil. Working in batches as necessary, submerge the lobster in the water head first, then cover with a lid. Cook for 2 minutes, then transfer to an ice-bath to cool and stop the cooking process.
2. In a bowl, combine butter, herbs, shallot, garlic, lemon zest, and mix well. Set aside.
3. Using a very sharp knife, split the lobster into 2 halves. Clean out the tomalley from the body and discard. Season the lobster flesh with sea salt and cracked black pepper. Coat each lobster halve with about 1 tablespoon of the compound butter. Spoon the remaining butter into a small saucepan, and gently heat over medium low until melted. 
4. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 425 degrees F and preheat, lid closed, 10-15 minutes.
5. When hot, place the lobsters on the grill, flesh side down, and cook for 4 minutes. Turn, and brush the lobsters all over with your remaining melted compound butter. Cook for 8 – 10 minutes until cooked through, coated in melted butter, and smelling like absolute heaven.
6. Serve immediately with sliced lemons (and grilled veggies of your choice!). Delicious.