Grilled Lobster With Garlic-Herb Confit

Preheat oven to 325 degrees F.

Place the garlic cloves in a small ramekin and add enough oil to just submerge them. Cover the ramekin with a lid or aluminum foil and roast for 30 minutes, or until the garlic is soft and golden. Remove from the oven and allow to cool slightly.

Heat grill to about 400 degrees F.

Use kitchen shears to cut a slit down the center of each lobster tail’s top shell, leaving the tail fan connected. Place a sharp knife into the slit and cut through the meat — but not through the bottom shell — to butterfly the lobster. Spread the tail open so it lays flat.

Brush the meat with the remaining olive oil and add salt and pepper to taste.

Place the tails on the grill meat-side down and close the lid.

Grill for six minutes.

In the meantime, use a fork to mash the softened garlic into the olive oil. Add the herbs and stir.

Flip the lobster tails and generously coat the meat with the garlic and herb mixture. Close the lid and grill for another four minutes, or until the meat easily pulls away from the shell.

Serve immediately with lemon wedges on the side.