In three minutes, Ramsay goes through the whole, step-by-step process, from properly killing the lobster, to making sure every single bit of meat is used. From the start, Ramsay goes as far as to tell us what the lobster claws do. He said the left claw is the sharp one, and the right is used to crush things.
Ramsay recommends seasoning the lobster meat with a little salt and pepper, and then brushing it with a little melted butter. Finally, preheat your grill or broiler and cook the lobster tails for two to three minutes, or until the lobster meat is cooked through and slightly charred around the edges.
Repeat with any large pieces of lobster meat, then drizzle all the meat with olive oil and season with salt. Add about 3 tablespoons of seaweed butter to the second hot skillet, followed by the lobster meat. Quickly saute the lobster, turning the pieces to coat them in the seaweed butter.
Add about 3 tablespoons of seaweed butter to the second hot skillet, followed by the lobster meat. Quickly saute the lobster, turning the pieces to coat them in the seaweed butter. Place the avocado, cut side down, onto the hot grill pan (or grill).