Start with thawed Rock Lobster Tails, about 12-14 ounces each.
Place the tip of your knife into the shell at the point where the tail fins meet the shell.
Keep pressure on the tip and cut through the shell, but be sure not to cut deeply into the meat.
Use both hands to gently open the shell and then use your fingers to gently pull the meat up and out of the shell.
Close the shell and place the meat on top. It should spread open in a nice, fancy display.
Place the lobster tails on a medium-high grill, shell-side down. Heat the shell up for about 5 minutes before turning and placing the lightly oiled (with olive oil) tails flesh-side down on the grill for less than 4 minutes. (If you grill the meat too long, it can get tough. Lobster should be sweet and tender when grilled correctly.)
Place tails on warming rack while you grill the steaks on medium-high heat.
Steaks can be simply seasoned with salt and pepper. The magic of salt is that it helps to draw proteins and natural sugars to the surface of the meat – allowing it be nicely browned by the direct heat of the grill.
Feel free to keep the sides simple: a fresh green salad and some garlic bread should complement the star of your dish well. Squeeze a little fresh lemon on the lobster and it will be love at first bite!