RECIPE SUBMITTED BY Cherie Antin Fasbinder
I just mixed up some soft butter with some roasted garlic, split the lobster tail (meat side), put some of the softened garlic butter in the slit, then grilled (shell side down). Main thing about lobster is you do NOT want to overcook – they will get tough. Cook just until firm to the touch – shell is bright red. This is my fave way to prepare. Of course you can also broil about 5 minutes, but the grill gives it a touch of that wonderful smoky flavor.
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