Preheat your grill over medium high heat around 400°F.
To prepare the lobster tails, using kitchen shears carefully cut down the center of the shells lengthwise until you reach the tail without cutting the tail off. Using your thumbs gently pull the meat away from the shell without removing the shell. Cut the lobster meat down the center without going all the way through. This will make for a more even grilling experience. Set aside.
In a small saucepan, melt butter, add olive oil, garlic, lemon juice, salt, paprika and cayenne over medium low heat for 3 minutes until incorporated.
With a silicone spatula brush the lobster tails with the seasoned melted butter.
Grill meat side down for 4 minutes before flipping. Baste the other side and grill for another 4 minutes or until the thermometer reaches 135°F. Remove the lobster from the grill and let cool enough to remove the meat from the shells and chop into pieces.
Meanwhile, bring a large pot of salted water to boil and cook spaghetti 2 minutes shy of recommended cook time.
While spaghetti cooks, in a large skilled over medium heat melt the butter, add the olive oil, garlic, shallots and chili, and let cook 2 to 3 minutes until fragrant.
Add the halved tomatoes and white wine and cook for another 3 to 5 minutes until reduced slightly.
Toss the chopped lobster tails into the pan tossing to coat.
Add strained pasta to the pan and stir to coat well adding ¼ cup of pasta water if needed.
Toss with chopped herbs and lemon juice.
Crispy Grilled Asparagus
White the grill is still hot (350 to 400°), toss the trimmed asparagus with olive oil and Italian seasoning, salt and pepper.
In a small skillet, toast the panko over medium low heat with the olive oil for 3 minutes until just starting to lightly brown. Remove until ready to use.
Grill asparagus for 6 to 8 minutes depending on size.
Plate the asparagus topped with lemon juice, toasted panko and shaved parmesan cheese.