What you need:
Directions:First, gently thaw your lobster tail either in cold water or in fridge overnight. Take thawed tail, rinse with cold water in colander and place in pot of sea salted water on stove. Let water come to a boil and reduce to simmer for at least 5-8 minutes. Remove the tail from water and gently split the shell down the centre with lobster shears. Place back in water if centre is overly raw compared to outer layer and bring to another boil and then simmer for about 4-5 minutes. Remove tail from water, then butterfly the meat by spreading open the shell. Place on grill and cook at medium high for about 15-20 minutes for a large tail. Check to see that meat is done at the most centre part of the tail. Cooking times with vary depending on the size of the tail. Serve with melted butter on the side.
One large tail is great for two people. Checking on the doneness of your tail is key. Look for a consistent white tone in the meat. Translucent colouring means it still needs more cooking. A closed lid or tin foil can help with thorough cooking while on the grill. Enjoy with steak or burgers and, of course, the sunshine!