Noma-Inspired Grilled Lobster with Peppery Greens

If using frozen lobster tails, thaw them in the refrigerator overnight or under cold running water for 30 minutes.

Prepare the lobster: Using kitchen shears or a sharp knife, carefully cut down the center of the top shell of each lobster tail, stopping just before the tail fin. Do not cut through the bottom shell. Gently open the shell and loosen the meat from the shell. Pull the meat up, leaving the very end attached to the tail fin, and rest the meat on top of the shell. This is often called 'butterflying' or 'piggybacking' the lobster.

Preheat your grill or grill pan to medium-high heat. Brush the lobster meat lightly with olive oil.

Place the lobster tails, meat-side down, on the preheated grill. Grill for 3-5 minutes, until the meat starts to turn opaque and grill marks appear.

Flip the lobster tails so they are shell-side down. Squeeze one half of the lemon over the lobster meat. Brush the melted butter over the meat and season with salt and pepper. Continue to grill for another 3-5 minutes, or until the lobster meat is fully opaque and firm to the touch. Be careful not to overcook, as it can become tough.

While the lobster cooks, gently wash and dry the nasturtium leaves and flowers (or arugula/watercress). Arrange them artfully on two serving plates.

Once cooked, remove the lobster tails from the grill and place them on top of the nasturtium greens. Squeeze the remaining lemon half over the lobsters.

If desired, sprinkle with chopped chives for an extra fresh aroma and color. Serve immediately.