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PERFECTLY GRILLED
LOBSTER TAILS

I prefer large lobster tails to whole lobsters. The meat is more tender, easier to cook, and easier to eat. This recipe produces restaurant quality lobster fairly easily.

Ingredients
2 Lobster Tails, approximately 1 pound each
(Costco, believe it or not, has the best)
Butter

To Make...

(Note: Cooking times will vary slightly based on size of tails.)

1. Using very sharp scissors, cut the lobster tail down the middle of the meat side WITHOUT cutting the shell.

2. Using brute strength, push down on opposite sides of the tail, thus cracking open the tail (butterflying).

3. Pour about ½ cup of melted butter down the middle of each tail and let sit for at least 20 minutes.

4. Fire-up your grill. Allow to heat -up on high for at least 10 mintues.

5. Place lobster tails, meat side down, on lowest shelf of grill, directly over the fire. Lower heat to med-low and let grill for 6 minutes.

6. Turn the lobsters over and cook for an additional 7-8 minutes.

7. Turn lobsters back onto meat side for 30 seconds final cooking.

8. Serve with melted butter, recipes available on site for a variety of butters.

WATCH OUT FOR:

1. Don't let the meat get charred. Make sure the grilled is turned down to med-low and watch for flare-ups. If they occur, move lobsters away from direct heat, or to a higher shelf.

2. Don't overcook the meat. Lobster meat should be tender and bite back when you bite into it. There's nothing worse than overcooked lobster.