Directions

1. Preheat grill to medium-hot. 

2. Using a sharp pair of scissors, cut the shell vertically from the front toward the tail. Stop about ½ inch before you reach the fan of the tail.

3. Then cut a ¼ - ½ inch length at a 45-degree angle from the center cut towards the fan of the tail.

4. Gently lift the tail meat out of the shell, pulling up and working the meat loose from the shell with your fingers. Do not remove the meat from the very end of the tail close to the fan. The meat should sit on top of the tail shell but still be attached to the shell at the fan end.

5. In a small bowl, mix the butter and the minced garlic together.

6. Place the lobster tails meat up (shell down) on the grill and brush generously with the garlic butter.

7. Close the lid and allow the lobster to cook for 7-10 minutes, basting with the garlic butter occasionally.

8. The meat of the lobster should be opaque and firm to the touch.

9. Once the lobster meat is fully cooked (internal temperature is 135-140 degrees F), serve immediately with a small bowl of melted butter for dipping.