Preheat the grill to medium-high heat. Using kitchen shears, cut the top of the lobster tails lengthwise to expose the meat. Brush with olive oil and season with salt and pepper.

Grill the Lobster

Place the lobster tails on the grill, meat side down. Grill for about 6-8 minutes, or until the meat is opaque and cooked through.

Blistered Tomatoes

Cook the Tomatoes

In a skillet, heat olive oil over medium-high heat. Add garlic and sauté for 30 seconds. Add cherry tomatoes and cook until they burst and blister, about 4-5 minutes. Stir in balsamic vinegar, salt, and pepper.

Sauteed Spinach

Sauté Spinach

In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Cook Farro

Prepare Farro

In a medium pot, combine farro and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for about 25-30 minutes, or until tender. Season with salt.

Make Vanilla Tarragon Butter

Mix Butter

In a small bowl, combine softened butter, vanilla extract, and chopped tarragon. Mix well and set aside.

Serve

Plating the Dish

On a plate, serve grilled lobster tails next to a portion of farro, sautéed spinach, and blistered tomatoes. Top the lobster with vanilla tarragon butter.