This is a simply cooked lobster half that can easily be made outside. It is topped with a traditional Béarnaise sauce, which can be substituted for something else if desired.
Prepare your lobster by chilling it for 10 minutes and then cutting it in half.
Preheat the grill to 375 degrees F (190 degrees C). Clean and oil your grill grates. Add in some of your favorite wood chunks before starting the grill.
Brush some melted butter onto the meat side of the lobster.
Sprinkle some all-purpose rub on the meat side of the lobster half.
Place the lobster cut-side down on the prepared grill.
After about 4 to 5 minutes, flip over the lobster and cook shell-side down on the grate for another 4 to 5 minutes.
Use an instant-read thermometer and remove it when the internal meat temperature is 140 degrees F (60 degrees C)
Béarnaise Sauce
Place the egg yolks, lemon juice, shallot, and tarragon into a blending cup. Get your immersion blender ready.
Put the butter into a small pan and heat until the melted butter is 210 degrees F (99 degrees C). Use an instant-read thermometer and be careful not to boil the butter.
Place the immersion blender in the sauce mixture and begin to pulse slowly while drizzling in the heated butter slowly over 30 seconds. The sauce will emulsify.
Taste the Béarnaise sauce and season to taste with salt, pepper, and/ or rub. Add more lemon juice or fresh chopped tarragon if desired.
To Serve
Rest the grilled lobster after cooking for a few minutes. Optional: Use a butter knife to pry loose the meat then slice it into large pieces. Toss with any leftover melted butter and season to taste. Assemble it back into the lobster.
Drizzle the Béarnaise sauce all over the lobster half-shell. Garnish with chopped tarragon or Italian parsley.