INGREDIENTS:
- Lobster tails (2)
- Skewers - one per lobster tail
- 1/4 stick of butter per lobster tail
- 1 clove of garlic per tail (finely chopped)
- 1 tsp Sicilian Lemon White Balsamic Vinegar
- Pinch of salt
- Pinch of pepper
- Lemon wedge for garnish
INSTRUCTIONS:
- Heat your grill to High
- In a dish or a cup, melt the butter in a microwave (medium for approximately 1 minute)
- Add the garlic, balsamic, pinch of salt and pepper to the butter mixture
- Using a nice pair of kitchen shears, cut a slit down the back of the lobster tail all the way to the tail fan
- Butterfly the meat with a knife by cutting about a 1/4 inch into the meat following the same cut as the shell
- Flip over the lobster tail so that it is on its back.
- Insert a skewer underneath the tail fan and push through the center to the other end.
- Place the tails cut side down on the heated grill.
- Cook for 5 minutes and then flip the tails and grill with the lid closed for 2-3 more minutes.
- While the tails are cooking, reheat the garlic lemon butter and bring it grill side.
- Brush the tails with the garlic lemon butter. Make sure to get a lot of the butter into the sliced portion of the shell.
- Cook for another 3 minutes with the lid closed
- When the meat is opaque, it is done. Remove from the grill.
- Brush one more time with the butter and cover with aluminum foil.
- Let the meat rest for 5-10 minutes before serving.
- Remove the skewers and garnish with lemon wedge.