Ingredients:

4  medium fresh or frozen rock lobster tails and thawed (6 ounces each)
½ tsp finely shredded lemon peel or lime peel
4 to 5 tsp. lemon juice or lime juice
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp  chili powder
½ cup light mayonnaise dressing or salad dressing
1 tsp   snipped fresh dill or ¼ teaspoon dried dill weed
Lemon wedges or lime wedges
Fresh tarragon sprigs (optional)

Procedure:

1. Thaw lobster tails, if necessary. Cut through center of hard top shell and meat of lobster tail with kitchen shears or large sharp knife. Do not cut through undershell. Spread the tails open to expose meat; act aside.
2. Combine half of the lemon or lime juice with the oil, garlic, and chili powder in a small bowl. Brush some on exposed lobster meat, reserving extra juice mixture.
3. Grill lobster, meaty side down, for 6 to 10 minutes or till meat in opaque, turning once halfway through cooking and brushing again with the remaining juice mixture. Do not overcook.
4. Meanwhile, for dipping sauce, combine the lemon or lime peel, remaining lemons or lime juice, light mayonnaise dressing or salad dressing, and dill in a small bowl.
5. Serve lobster with dipping sauce and fresh lemon or lime wedges. Garnish each plate with tarragon springs, if desired. Makes 4 servings.

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