Cedar Plank Lobster and Shrimp with Garlic-Herb Butter

- Melt the butter in a small saucepan set over medium heat. Add the garlic, then reduce the heat to a very subtle simmer. Continue to cook until the garlic is very fragrant, about 5 minutes. Remove from heat and stir in the tarragon, parsley, and salt. Cover and set aside while you prepare the fish.

- Preheat the grill to medium heat (400℉ to 450℉).

- To prepare the lobster, use a pair of kitchen shears and cut down the center of the spine (or the top of the tail) lengthwise.

- Place the lobster tails and the shrimp in a large bowl. Drizzle with avocado oil and season with salt, pepper, and Old Bay seasoning. Gently toss until coated evenly.

- Place the cedar planks on the grill, about 3 minutes. Once hot, place a lobster tail on each plank. Cook, covered, for 5 minutes.

- After 5 minutes, push the tails to the edge of the plank, then evenly divide the shrimp amongst both planks. Cover and cook for about 6 minutes, flipping shrimp halfway through, until they are no longer opaque.

- Carefully remove the the lobster and shrimp from the grill and serve with the garlic-herb butter. Garnish with fresh parsley and serve.