Grilled Lobster Tail
4 lobster tails, 6–8 oz/168–230 g
4 long wooden skewers
Salt and pepper to taste
1 cup/240 ml butter, melted
1.Set up your grill for direct cooking using Royal Oak lump charcoal. Remember, when spreading the charcoal out in the bottom of the grill, you should have a nice even layer of hot coals. Set your top and bottom vents so you get a dome temperature of approximately 400°F/204°C.
2.The first thing you want to do is remove the meat from the shell. Turn the tail on its back, the underside facing up, and with a pair of kitchen shears, cut down both sides of the shell, all the way to the end. Gently remove the meat from the shell with your fingers.
3.Lay out each tail, and from one end insert the wooden skewer all the way through to the other side. Using the skewer will prevent the tail from curling up into a ball when cooking.
4.Season each tail with salt and pepper.
5.Place the tails on the cooking grate and cover cook over direct heat for about 3–4 minutes, flip the tails and cook another 3–4 minutes or until you reach an internal temperature of 135°F/57°C.
6.Remove from the grill and serve immediately with the melted butter.
NOTE: Removing the skewer from the tail is fairly easy, hold the tail down with a fork or your hand; with your other hand, grab the end of the skewer, twist until the skewer releases and pull straight out.