Ingredients

• 4 (1 1/2-pound) live lobsters
• 12 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 1/3 pound linguica (Portuguese sausage), finely chopped
• 6 cloves garlic, chopped
• 1 3/4 cups panko (coarse Japanese breadcrumbs)
• 1/4 cup chopped fresh parsley, plus more for garnish
• 3 tablespoons minced chives
• Juice of 1 lemon, plus lemon wedges for garnish
• Kosher salt and freshly ground pepper

Instructions

1. Prepare the lobsters (see Cook's Note). Preheat a grill to medium.
2. Melt the butter with the olive oil in a small skillet over medium heat. Add the sausage and cook until the fat begins to render, 1 to 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes. Stir in the parsley, chives and lemon juice and season with salt and pepper.
3. Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil.
4. Place the lobsters on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.
5. Photograph by Yunhee Kim