Grilled Lobster Tail

This is one of my very favorite meals. And what makes it great right now is that Costco is selling huge, succulent Brazilian lobster tails for just $19.99 a pound. I picked up two big tails yesterday that tipped the scales at 2 1/4 pounds, more than enough to feed a family of four. It was a balmy 64 degrees yesterday, which made it a great night to grill...and sip Conundrum while grilling (http://terrygruggen.blogspot.com/2011/04/really-spectacular-white-wine.html).

The trick to great lobster is to grill it in the shell. It works the same way as a bone-in steak. When the lobster meat is cooked in the shell, the shell transfers incredible flavor. But it's not as simple as throwing a whole tail on the grill....that usually results in a charred shell, steamed and often undercooked lobster meat. The trick is to split the shell, exposing the lobster meat. Here's how to do that:

Split the shell in half

Now one side of the meat is exposed

A skewer ensures it won't curl on the grill

Ingredients

2 lobster tails, about 1 pound each

3 sticks of butter

3 tablespoons finely chopped fresh chives
(For a flavor boost, throw some mesquite on your charcoal)

1. Fire up your grill. For charcoal grilling, you will use a full chimney of  hot coals, spread over half the charcoal grate for direct cooking. For gas, turn all burners to high.
2. In a small saucepan, melt the butter and add the chives.
3. Split each tail in half and skewer each half to prevent curling.
4. Pour off 4 tablespoons of butter into a small dish. Brush the lobster meat with this butter.
5. Put the split tails on the grill, flesh side down, directly over the coals. Grill for 3 minutes.
6. Flip the split tails so that flesh side is up. Grill for 8 minutes. When the lobster is done, the shells will be a rich reddish-brown and the meat will be firm, juicy and coral white.
7. Serve immediately with remaining butter.

Wine pairing: A nice oaky Chardonnay. Try Chateau St. Jean or Kendall Jackson "Vinter's Reserve".