4 lobster tails (thawed)
3/4 cup of butter
2 tablespoons of parsley
2 teaspoon minced garlic
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 tablespoon honey

Wooden skewers (soaked in water)
Kitchen shears
Firepit
Grill for firepit
Oak wood for firepit warm up
Adler wood for cooking (optional)
Sauce pan to melt butter
Brush for butter mixure
Kitchen timer
Tongs
Cheese melter
Latex gloves
2 plates
Slow cooking grill top

Start fire in firepit with oak wood. Let burn down till hot coals.
Split the lobster tails with a pair of kitchen shears down to the tail. slice the center of the meat down the middle, about halfway through. Use your fingers to loosen the meat slightly from the outside shell along the sides.
Place a soaked wooden skewer lengthwise through each lobster tail. This will prevent the tail from curling up when cooking.
In a small saucepan, melt the butter. Stir in the parsley, garlic, lemon juice, lemon zest and honey.
Generously brush the butter mixture over the meat.
Return to the grill and add a little alder wood chunks.
lace the lobsters, flesh side down the direct side of the heat. Close the lid and cook for about 4 minutes.
Flip the lobster over and generously baste. Leave the grill lid open and cook for an additional 3 to 4 minutes.
Continue basting every minute or so until the lobster is an opaque color.