2- 8 to 10 ounce cold water lobster tails, thawed
2 tablespoons butter
salt and pepper (optional) to taste
Thaw the lobster tails, preferably overnight in the refrigerator.
You can run them under cold water for a quick thaw.
Split the topside of the shell, about halfway through.
Pull the shell open and season with a little butter and a pinch of pepper in the split.
Double wrap the tail in aluminum foil like a baked potato. This will prevent the tail from curling and keep it moist.
*Broil a 10 to 12 oz. tail for about 4 minutes per side.
Remove the foil and finish the tail off straight on the grill or under the broiler for 2 to 3 minutes per side.
Check the middle of the tail to see if it’s done.
The meat should be white all the way through, but still moist.
It’s better to check for doneness early rather than overcook the tail.
Serve with melted butter and a lemon wedge.
*Larger tails will take a little more time and smaller tails a little less.