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1
Preheat the grill to high.
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2
In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives.
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3
Season with salt and pepper and process until well combined.
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4
Place in a small container.
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5
Remove a few tablespoons of the herbed butter and set aside.
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6
This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
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7
Bring a large pot of water to a rapid boil.
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8
Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes.
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9
Remove the lobsters and let cool slightly.
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10
Slice the lobsters in half lengthwise.
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11
Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half.
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12
Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
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13
While the lobsters are cooking, start the grilled vegetables.
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14
Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper.
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15
Place the vegetables and lemon wedges on the grill and brush with some of the compound butter.
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16
Grill until tender and browned, about 3 to 4 minutes per side.
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17
Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired.
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18
Remove the lobsters and vegetables to a large platter.
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19
Squeeze some of the grilled lemon wedges over the tail meat.
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20
If desired, serve with some of the reserved herbed butter.
