4 lobster tails 8oz each
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
Combine the marinade ingredients in a large bowl.
Cut the lobster tails lengthwise, cutting through the meat but not
through the shell. Gently open each shell to expose the meat. Add to the
marinade and toss well to coat. Cover and refrigerate for 2 to 3 hours.
Insert a metal skewer through each lobster tail lengthwise, to keep it
from curling. Grill over high heat, 3 to 4 inches from heat source, for
minutes per side or until the shells are red and lobster is cooked through.
(You may broil the lobster using the same cooking instructions.) Cut the
tails in half lengthwise, cutting through the shell with a thick knife
or scissors. Reserve, covered loosely with foil.