Serves: 4
Total Calories: 298

4 lobster tails (8 to 9 ounces each), or live spiny, or rock lobsters (1 1/4 to 1 1/2 pounds each), thawed if frozen
4 tablespoons butter, unsalted (1/2 stick)
3 tablespoons olive oil, extra-virgin
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice, fresh
2 tablespoons white wine, dry
2 cloves garlic, minced
3 tablespoons parsley, minced fresh (flat-leaf) Italian
1/2 teaspoon cayenne pepper, or more to taste
salt and freshly ground black pepper, to taste

1. Set up the grill for indirect grilling it is not necessary to use a drip pan, but set one in place if you wish. Preheat the grill to medium.

2. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Then, using kitchen scissors or poultry shears, make 4 cuts, 2 lengthwise and 2 crosswise, in the "belly" side of the tail remove the thin shell. If using lobster tails, cut them in half lengthwise, through the flesh but not through the back shell with kitchen scissors or a sharp, heavy knife. Open out the tails like a butterfly. Using a fork, remove the intestinal vein running the length of the tail. Set the lobsters or tails aside while you prepare the basting/serving sauce.

3. Melt the butter in a small, heavy saucepan over medium-low heat. Add the oil, Worcestershire sauce, lemon juice, wine, garlic, parsley, and cayenne pepper and simmer gently until the garlic is fragrant and has lost its raw edge, 3 to 5 minutes. Remove from the heat and add salt and cayenne and black pepper. Set half aside for serving.

4. When ready to cook, place the lobsters or lobster tails (see Note) in the center of the grate, belly side up, and brush generously with the basting sauce. Cover the grill and cook until the lobster flesh is firm and white, about 30 to 40 minutes for lobsters and 20 to 30 minutes for tails. Brush the exposed meat once or twice with the basting sauce during cooking.

5. Transfer the lobsters to serving plates or a platter and serve immediately, accompanied by the reserved sauce in ramekins for dipping.

Serves 4

Note: The lobster tails may also be grilled over direct heat. Preheat the grill to high and cook the tails cut sides down for 6 to 8 minutes to sear the meat. Using tongs, turn the tails over and cook, cut sides up, until the flesh is firm and white, 6 to 8 minutes. Brush the flesh with the basting sauce as they cook and again just before serving.

Nutritional Facts:

Serves: 4
Total Calories: 298
Calories from Fat: 190

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Grilled Shrimp With Taratoor
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Grilled Spiny Lobster With Basil Butter
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