Grillade hummerstjärtar med örtkryddad vitlökssmör

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1. 1
   Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined.
2. 2
   Place compound butter on the center a sheet of a sheet of plastic wrap or parchment paper. Shape into a round log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 to 60 minutes. Once solid, it will be easy to slice.
3. 3
   Place each tail, shell side up, on a cutting board. Using a large sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body use to be.
4. 4
   Season the exposed meat with pinch of salt and fresh cracked black pepper, to taste and spritz with olive oil.
5. 5
   Preheat grill to medium high, clean and oil the grates. To cook, place each tail half directly on the grate flesh side down and close the hood. Cook about 1 1/2 minutes, then turn 45 degrees (to cross-hatch), close the hood and grill for another 1 1/2 minutes.
6. 6
   Remove the tails to a pan and spread each one with 1/2 tablespoon of butter.
7. 7
   Return the tails to the grill, flesh side up. Close the hood and allow them to grill for another 3 to 5 minutes depending on the size, until the tail meat is opaque and firm to the touch.
8. 8
   Remove the tails, serve with lemon wedges.