How to Make It
To prepare lobster tails, use poultry shears to cut the tender underbelly shell up to the tail. Using a knife, score the meat about 3/4 inch deep along the same line as the shell cut, being careful not to slice all the way through the lobster.
Use a knife or your fingers to gently spread open the lobster tail and expose more meat (the remaining soft membrane will hold the sections intact). Drizzle the meat with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set the tails aside to marinate at room temperature for 30 minutes while you heat the grill.
Light charcoal chimney starter filled 3/4 full with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Scatter wood chips over the hot coals, and let chips start to smoke. Adjust vents as needed to maintain an internal temperature of 350°F to 400°F. (If using a gas grill, place soaked wood chips in an aluminum foil packet; poke several holes in packet. Place directly on burners; preheat to medium [350°F to 400°F].) Place lobster, shell side down, on unoiled grates. Grill, covered, about 5 minutes. Turn lobster, and cook until internal temperature registers 135°F, 4 to 6 minutes. Remove lobster from grill; keep warm. Add lemons, cut side down, to grill, and grill, covered, 5 minutes or until grill marks appear.
Combine 6 quarts water and 1 tablespoon salt in a large saucepan. Bring to a boil over high. Stir in pasta, and cook according to package directions for al dente. Drain pasta well; return pasta to pot and drizzle with remaining 2 tablespoons oil. Stir in 1/4 cup cheese, butter, herbs, 2 teaspoons reserved lemon zest, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and red pepper flakes. Season to taste with salt and pepper.
5. To serve, divide pasta among 4 serving bowls; top with lobster tails, and garnish evenly with herbs and remaining 4 teaspoons cheese. Serve with smoked lemon halves.
Serving size: 1 lobster tail and about 1 1/4 cups pasta