In a small bowl, mix the butter, red miso, kochugaru, and scallions until combined. Set aside.

Place the lobster halves onto a baking sheet and sprinkle the halves with salt and pepper, and drizzle with olive oil.

Heat your grill to medium-high. Place lobster halves, flesh side down onto the grill. Cook for about 2-3 minutes. Flip lobster over and using a rubber spatua, spread the lobster with the miso butter. Continue grilling until lobster meat is tender, 3-4 minutes more.