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Using a sharp knife, butterfly the lobster tails. Brush with olive oil and season with salt and pepper.
In a separate bowl, mix, butter with dill, shallots and some lemon zest.
Heat the grill to medium high. Place lobster flesh side down and flip after 2-3 minutes. Brush with dill butter. Cook for two to three minutes, squeeze lemon juice on top and serve. Garnish with lemon zest and dill sprigs.
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