Lobstah Tails

Defrost the tails, gently spraying with the faucet.

Cut the back of the shell (hard side) down the middle with kitchen shears to the top of the tail.

Cautiously crack the shells slightly to clean and devein.

Insert skewers into the shells to avoid curling on the grill and place in the fridge until ready for grilling.

For the basting butter, chop the herbs, grate the garlic, lemon juice and lemon zest and mix.

Preheat the grill to high.

When ready to grill, melt the butter, and add to the herbs and lemon.

When ready to grill, brush the inside of the tails with canola or vegetable oil.

Turn the grill to medium/high heat and place the lobster tails, hard side down for 4 minutes.

Flip the tails and drizzle or brush the butter mixture into the cracked shells and grill for an additional 4 minutes.

The time per side will depend on the size of the tail, this is for small to medium size tails.

Plop in a large serving bowl and serve with as much clarified butter as you can ingest.