Grilled Lobster Tail

10 12 oz lobster tails

10 potatoes for baking

1 lb Yukon Gold potatoes

2 lemons

4 limes, cut into wedges

10 red cherry tomatoes

10 yellow cherry tomatoes

2 tbsp (chopped) of chives

1 tbsp (chopped) of Italian parsley

4 tbsp heavy cream

1 cup (chopped) red onions

10 stems of rosemary

4 tbsp butter

salt to taste (kosher or sea salt)

crushed black pepper to taste

tarragon butter, brushed

citrus drawn butter (to be served on the side)

Bake the baking potato (with skin) until just about cooked. Peel them while they’re still a little bit hot, and then dice them.

Finely chop lemon rind and reserve the lemon juice.

Sauté your red onions in butter, add lemon juice and the chopped lemon rind.

Add the diced potato, cream and chopped chives. Season it.

Lightly roast the cherry tomatoes and sauté with butter and chopped parsley. Season.

Cut the lobster, including the shell, into two pieces. Detach the meat from the shell.

Skewer the tails with bamboo skewers to help them keep their shape.

Season lobsters with salt and pepper. Cook flesh side down over the grill until light grill marks appear.

Flip the tails so the shell side is down. Then cook until the meat is firm and opaque.

Fancy bonus! None needed — all who try this automatically become fancy.