How to Grill Lobster

Most seafood is on the list of anti-inflammatory goodness, with a few noticeable exceptions such as talapia, Mediterranean sea bass, and any fish that starts with the word, "cat." Stay away from those as a general guideline and eat the occasional lobster with gusto. Here's how to grill 'em.

Step one: butterfly your lobster tails by turning them upside down (lil' swimmers facing you), and make an incision from the bottom to the top. Then whack all the way through the top part leaving just the flipper flap holding it together. Following are pictures of all that just in case I made it too confusing.The whack

Next you want to pull the meat away from the exoskeleton, but not all the way, which means you'll still leave a connecting piece close to the end. You want to be able to get butter underneath the meat as well as on top of it. Same as with Cap'n Shrimpy's butterflied shrimp. While you're at it, make the same melted butter with garlic. You'll be needing it very soon. Here's what the "pulling away" process looks like.
So far, so good? Good! Because the next part is the easy part. Fire up the grill to medium hotish. My gas grill thermometer, which I'm sure is totally inaccurate, reads about 400. Get your melted garlic butter ready and give it all a good shellakin' before you even introduce your tails to the fire.

Throw 'em on, armor side down and watch very carefully. Shouldn't take more than ten minutes, and possibly way less. Baste with butter every two minutes. When your tails are almost totally opaque, flip them for the big finish for only a minute. Then take them off and baste once more, cause you just can't have too much butter when you're dealing with lobster.

before:After:

I'm not suggesting you eat this much butter every day, but you probably won't have lobster every day, either. Just special occasions. Like when they go on sale. Or Sundays.