NO, NO, NO.... When you do lobster on the grill, you don't split them. Leave the shells whole, head off. Put them over the coals intact & let the little buggers steam in their own juices, otherwise they dry out & get real tough.
And lobster done correctly don't need no fancy,yuppie flavor ingredients, just get the melted butter ready, with a squirt of lime juice & a touch of dill. Leave the garlic for the shrimp alfredo or whatever.
From frozen, 5-6 oz tails, about 13-16 min. depending on the heat, if you're using wood or charcoal. Don't over-cook or they a get tough !
Keep 'em tender & you be a happy camper !
Last edited by VN350X10; 11-23-2012 at 22:18..
Reason: time zone correction!