4

- 6 lobster tails fresh or thawed

2

cloves of garlic minced

1/4

light olive oil

2

Tbs

freshly ground black pepper

1

tsp

salt

2

tsp

lemon juice

1

tsp

grated orange peel

Butter-Basil-Baste:

6

Tbs

butter, melted

2

cloves of garlic - minced

1

Tbs

dried basil

1

Lobster tails generally average 6-8 ounces each (including the shell). After rinsing the drying, take a sharp knife and "butterfly" the tails down the center of the back leaving the bottom shell intact. Then gently pry open the tail to expose the meat.

2

Combine the garlic, salt, pepper, olive oil and orange peal in a sauce pan and simmer for 2-3 minutes. Allow to cool and marinate the lobstertails for 30 minutes in the refrigerator.

3

In the same sauce pan, combine the butter, garlic and basil and simmer 2-3 minutes. When ready to cook, coat the meat with your butter basil baste and grill meat side down for 2-3 minutes until slightly browned. Turn them over onto their shells and cook until meat has lost its transparency and is opaque. Do not over cook. You may baste several times with your butter basil baste while the tails are cooking.