Portuguese Deviled Grilled Lobster with Lemon and Garlic

1. Place the lobster headfirst into salted boiling water and cook it for 1 minute, remove and drain. 
2. Preheat a grill to medium heat.
3. Melt the butter with the olive oil in a small skillet over medium heat.
4.  Add the sausage and cook until the fat begins to render, 1 to 2 minutes. 
5. Add the garlic and cook until fragrant, about 1 minute. 
6. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet. 
7. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes. 
8. Stir in the parsley, chives and lemon juice and season with salt and pepper.
9. Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper. 
10. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil.
11. 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. 
12. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.

Recipe Credit: Food Network Magazine

Photo Credit: Yunhee Kim