Arrange your lobsters on a flat surface and twist the claws away from the body to remove. Using a seafood cracker, break into pieces and pull out the meat. Roughly chop and transfer to a bowl, discarding any shell.
Turn the lobsters onto their backs and pull back the tails. Using a sharp knife, cut each lobster lengthways and separate into 2 halves. Remove the meat, cut into pieces and add to the bowl; season. Remove the green roe and add 2 tsp to the bowl (optional). Discard the stomach sac, gills and vein (which runs along the length of the body).
Wash and dry the empty shells and arrange on a large baking tray. Fill with the lobster meat, then cover and chill until ready to grill.
In a bowl, combine the butter, garlic, herbs and lemon zest; season with black pepper. Spoon onto a piece of clingfilm and roll into a sausage-shape, twisting at each end. Chill in the fridge for 1 hour, or until needed.
Tip: If you don’t have a seafood cracker, cover the lobsters with a clean tea towel and gently bash with a rolling pin. Remove the meat as instructed.
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