The first time I made these lobster tails for friends, I learned very quickly that timing matters more than anything else. We were talking in the kitchen, wine glasses in hand, and I left the lobster on the heat just a minute too long. It was still good, but firmer than I wanted. Now I stay close to the grill or oven and pull them off as soon as the meat turns opaque. Lobster keeps cooking after you remove it, so trusting your eyes instead of the clock makes all the difference. When family is over, I usually make the chimichurri ahead of time. It gives the flavors a chance to settle, and it frees me up to actually sit down and enjoy the moment instead of rushing around at the last minute. I’ll spoon it over the lobster right before serving so it stays fresh and green instead of darkening too much. One thing I’ve noticed over the years is that people tend to overdo the butter. A little goes a long way. I melt just enough to coat the meat and let the chimichurri do most of the work. That way the lobster stays light and you can actually taste the herbs instead of everything blurring together. If you’re cooking for a group, especially when friends bring extra guests, keep the lobster tails spaced out. Crowding them makes the heat uneven and someone always ends up with an overcooked piece. Giving them room keeps everything consistent and saves you from having to explain why one tail looks different from the rest. This is one of those dishes that feels more relaxed when you don’t overthink it. Prep ahead, stay close while it cooks, and let the ingredients do what they’re supposed to do. That’s when it turns into the kind of meal people remember and ask about later.