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1
Prepare the live lobster.
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2
Place the lobste on a cutting board.
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3
Push a chef's knife into the cross mark on the shell between the head and body; the lobster may still move for a few seconds.
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4
Turn the lobster on its back and split it in half lengthwise with your knife or kitchen shears.
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5
Clean out the cavity.
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6
Warning: This step is messy, so have paper towels handy.
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7
Remove the rubber bands and crack the claws with the blunt edge of your knife.
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8
This will help the claw meat cook evenly on the grill.
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9
Preheat the grill to medium.
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10
Melt the butter with the olive oil in a small skillet over medium heat.
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11
Add the sausage and cook until the fat begins to render, 1 to 2 minutes.
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12
Add the garlic and cook until fragrant, about 1 minute.
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13
Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet.
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14
Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes.
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15
Stir in the parsley, chives and lemon juice and season with salt and pepper.
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16
Brush the lobster tails on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes.
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17
Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.
