2 lobster tails removed from shell, about 6 oz. each
Canola oil
Sauce:
5 tablespoons butter, melted
1 tablespoon olive oil
1/4 cup shallots, finely diced
1 garlic clove, finely minced
Coarse salt and freshly ground black pepper to taste
1/4 cup Kentucky bourbon
1 tablespoon chives, finely chopped
1 tablespoon tarragon, finely chopped
2 tablespoons dry white vermouth
MELT butter in a heavy saucepan over medium heat. Add olive oil and shallots and cook until translucent; stir in garlic and heat until aroma is released. Add salt and pepper to taste. Add bourbon; allow alcohol to vaporize; remove from heat and set aside, covered.
PREHEAT grill to medium high. Dry lobster with paper towel and then lightly spray with canola oil. Place lobster tails on hot grill to sear, using tongs to turn. When seared, remove to aluminum pan away from direct heat and continue to cook until lobster is firm but not rubbery, about 15 minutes.
PRIOR to serving, add the chives, tarragon and vermouth to the sauce; re-warm to release the flavors. Serve on plates sauce drizzled over the lobster or as a dipping sauce.