• Lobster Tails
• 1 lb. Butter
• ½ Cup Fresh Basil
• 1 tbsp. Grilla Grills All Purpose Rub
• Olive Oil
You’ll start by splitting the lobster tails in half. Place the lobster upside down on your cutting board and using a sharp chef’s knife, cut through the middle of the lobster. Once you are through the first layer, gently crack it open the rest of the way.
Next, melt down one pound of butter and pour it into a mixing bowl. Combine ½  cup fresh chopped basil and add 1 tablespoon of Grilla Grill’s All Purpose Rub – if you would like extra punch add more to taste. Mix together and set aside.
Set the Kong to 275 degrees. Since the lobster will cook quickly, consider using a diffuser to cook over indirect heat. Use a brush to apply a layer of olive oil to each lobster tail right before placing on the grill. Also brush on a layer of oil to your grates where each tail will land.
Place the lobster tail flesh-side down and leave for a total of about 5 minutes.
You’ll want to stick close by to check on them about once every minute. The tails are done when you see a nice reddish-orange shell color and the meat turns milky white.

Finish by topping with the herb butter and enjoy!