I got a lobster tail at Central Market yesterday to serve with my bacon wrapped filets. The preparation is simple, just split the underside of the tail shell using kitchen shears making sure to leave the top shell intact to hold the lobster together. Grill over hot coals for 10 to 15 minutes, depending on the size of your lobster tails, brushing the tail meat with lemon juice and butter. The tiny tails are on sale and go perfectly with a filet for surf and turf. I love lobster, it is so rich and decadent.
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