Cross-skewered grilled lobster tails

Prep 20 min

Total 1 hour

Makes 4 servings

From the East coast, to your backyard!

lobster tails

tbsps canola oil

cloves garlic, minced

tsp lemon zest

1/2

lemon, juiced

tbsps chives, sliced

1/4

tsp sea salt

bamboo skewers, soaked

Using kitchen shears, halve lobster tails lengthwise nearly all the way through, leaving tailfin intact. Rinse well to remove any shell fragments. Dry tails well.
In bowl, stir together canola oil, garlic, lemon zest, lemon juice, chives and salt. Add lobster tails; toss to coat using hands to coat meat thoroughly. Cover and marinate for at least 30 minutes.
Insert one skewer lengthwise through each half of lobster tail. Skewer tips should cross when poking through the tailfin end. Repeat with remaining lobster.
On greased grill over high heat, grill lobster just until meat is opaque and shells are bright red, about 3-5 minutes.
Serve immediately as appetizer, or with grilled steak for a surf and turf main!