Place lobsters in freezer for 15 minutes to dull their senses.
Prep the herb butter. In a small bowl or glass measuring cup, combine butter or ghee, minced shallot, parsley, garlic, lemon juice, sea salt, pepper, and red pepper flakes. Set aside.
Remove lobsters from the freezer and place on cutting board. Kill lobsters humanely (see notes above in description) and split each lobster in half (hot dog style).
Twist to remove claws and crack each claw with a lobster cracker.
Scoop out the head cavity using a spoon and discard.
Place lobster halves and claws on a sheet pan and brush the flesh side with a bit of avocado oil.
When the grill is hot, place the lobster halves flesh side down on the grill and then place claws around the halves.
Grill for 2-3 minutes. Flip each piece over (including the claws) and then spoon the herb butter onto the flesh and into the head cavity. Be careful because any dripping butter could cause flames to rise above the grill grate!
Grill for another 3-4 minutes or until the lobster is opaque.
Carefully remove the lobster halves to a serving platter. I like to use tongs and a spatula to prevent the herb butter from spilling out.
Allow the claws to cook for another minute or two.
Remove the claws to the serving platter.
Serve immediately with lemon slices and some lemon zest if you're feeling fancy 💃🏼