Recipe

Instructions

1. Cut along underside of tails with scissors. Peel back soft undershell and discard. Bend tails to crack shell or insert long skewers lengthwise between shell and meat to prevent curling.
2. Melt butter in small saucepan over medium heat. Stir in ponzu, parsley and sherry; remove from heat. Reserve 3/4 cup sauce for dipping. Brush remaining sauce onto lobster meat.
3. Cook lobster tails, meat side up, on grill over hot coals 5 to 8 minutes. Turn tails over, brush shell with sauce and cook 5 to 10 minutes longer, or until meat loses transparency.
4. Serve immediately with reserved sauce.

   NOTE: Sauce can also be used as a dipping sauce for cooked shrimp, scallops and crab.