The meat of grilled lobsters is tender, juicy, and every bite is delicious, especially after marinating in warm lemon-garlic butter. Dip it in, take it for a swim, watch the extra drip from the crotch and have fun.

How to prepare 

Use kitchen shears to cut off the top of the lobster's tail, stopping at the base of the tail and cutting off the top of the meat as you go.
Turn the tail over to the transparent back side and cut the ribs in the middle. This will help open the crust.
Carefully open the shell with your thumb and fingers and loosen the flesh from the shell (remove the vein if present). Lift the meat off the shell, keeping it attached to the base. Squeeze the peel together and place the lobster meat on top. Most of the lobster meat should rest on top of the shell.
How to make grilled lobster tails:
Position the rack in the center of the oven so that the meaty tops of the lobsters' tails are at least 6 inches away from the top heating element. Preheat the oven to roast on a high heat.
In a small bowl, mix dressing ingredients: 1 tbsp. parsley, 2 garlic cloves, 1 tbsp. 1/4 tsp Dijon salt, 1/8 tsp. pepper, 1 1/2 tsp. olive oil and 1 1/2 tbsp. tablespoons of lemon juice.
Place the butterfly lobster tails in a 9 x 13 or 8 x 12 skillet. Spread the dressing evenly over the top of the lobster tails and sprinkle each tail with ½ tablespoon of butter cut into small pieces.
Roast lobster tails over high heat for 10-11 minutes (or depending on the size of the lobster tail - see table). When done, the lobster meat should be opaque and white in the center and register at 145 degrees Fahrenheit on a quick-read thermometer. Transfer the mixture to a serving plate and garnish with parsley, if desired.
To make the lemon garlic butter: Strain the broth from the roasting pan into a small saucepan and stir with 2 Tbsp. Leave the remaining tablespoons of butter, bring to a boil and remove from heat. Pour over lobster tails or divide into bowls and use as a dip.

Enjoy !