There are number of different ways to prepare lobster tail on the grill: one way is to remove the soft shell tissue underneath the tail, then remove the shell completely or the tail can be cut completely cut in half and placed on the grill. But my favorite is the third way, which is pretty much a combination of the two.
First cut the shell with your kitchen shears, but be careful to not to go any further than the tail end. Then with your knife, split the meat along the same path as the shells cut line, being mindful not to cut all the way through the lobster.
Next, place the lobster on the table and open it like a book. The remaining soft membrane will keep the sections intact allowing you to expose the lobster meat. Place the lobster on the grilled over direct low/medium heat. Now its time to rub the lobster flesh with olive oil and season lightly with both salt and pepper.
Continue grilling the flesh side down for around 5-7 minutes, then turn the lobster over. Grilling for another 4-5 minutes after you flip the tail. Finally, finish by cooking the flesh side up, over direct heat. At this point, it’s a good idea to baste the lobster with a generous amount of an herb and butter mixture. Now, only thing left now is to enjoy your grilled lobster. Also see: Tips On How To Eat A Lobster.
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