1 lobster tail per person (3-4 ounces each)
salt and freshly ground pepper to taste
1-2 teaspoons Meyer Lemon Infused Olive Oil or plain olive oil per tail, plus oil for dipping
Preheat stovetop or outdoor grill until it smokes.
Use sturdy scissors to cut through the center of the thin shell under the tail. Spread it just
enough to open the shell slightly, but not break the meat.
Season lightly with salt and pepper.
Brush the entire underside of each tail and all exposed
meat with oil. Set seasoned-side down on grill.
Cook without moving lobster for 15-18 minutes,
or until meat is opaque.
Serve hot with oil for dipping. Cover and refrigerate leftovers.