Lobster Tails with Chive Butter

(Courtesy of Better Homes and Gardens)

Ingredients:
4 (5 oz. each) fresh or frozen rock lobster tails
1/3 c. butter
2 Tbsp. snipped fresh chives
1 tsp. finely shredded lemon peel
Lemon wedges (optional)


Directions:
Thaw lobster, if frozen.  Rinse lobster; pat dry with paper towls.  Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells.  Press shell halves of tails apart with your fingers.


For sauce, in a small saucepan melt butter.  Remove from heat.  Stir in chives and lemon peel.  Remove 2 Tbsp. of the sauce; set the remaining sauce aside.


Lightly grease the rack of a grill.  Preheat grill.  Reduce heat to medium (if using a charcoal grill, you will need medium coals).  Brush lobster meat with some of the reserved 2 Tbsp. sauce.  Place lobster, meat sides down, on the grill rack directly over heat.  Cover and grill for 6 minutes.  Turn lobster.  Brush with the rest of the 2 Tbsp. sauce.  Cover and grill for 6-8 minutes more or until lobster meat is opaque.


Heat the reserved sauce, stirring occasionally.  Transfer the sauce to small bowls for dipping and serve with lobster.  If desired, serve with lemon wedges.

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