Instructions
Fill a chimney starter with charcoal, then pack the bottom with newspaper (or crumpled brown paper bags). Light the starter and wait for the coals to light all the way through. The coals are ready once they are glowing and coated in ash. Brush a thin layer of neutral oil on the grill grates (or spray with cooking spray meant for use with a grill). Dump the coals in an even layer on the bottom of your grill, place the grate over the coals, cover, and preheat for 5 minutes. If using a gas grill, oil the grates, light the burners on high, and preheat for 5 minutes.
While the charcoal lights, melt ghee in a small saucepan over medium heat. Add shallot (minced) and garlic (minced) and cook, stirring constantly, until softened and fragrant, about 3 minutes. Add fresh coriander leaves (finely chopped), oregano leaves (finely chopped), the juice and zest of lemon, and coarse sea salt, then remove from heat.
On a large cutting board, cut raw lobsters (about 675 g / 1½ lb each) in half lengthwise and remove the rubber bands from the claws. Brush each lobster all over with neutral oil (such as rapeseed/canola or safflower). Repeat with the remaining lobsters. Do this immediately before grilling — this step cannot be done far in advance.
Grill the lobsters cut-side down for 3-5 minutes, until lightly charred and opaque. Flip, drizzle with half the herb butter, and cook covered for 3-5 minutes more, until the tail meat is completely opaque but still tender. Serve immediately with the remaining herb butter, lemon wedges, and rye fingerberries.