2 tablespoons melted butter
¼ cup chopped fresh cilantro leaves
½ teaspoon of minced roasted garlic
½ lime squeezed for juice
¼ cup Tequila
Combine the butter, cilantro, garlic, lime juice and tequila together and whisk until well combined. This marinade is enough for three 1 to 1½ pound lobster tails.
Remove the lobster meat from the tail, to do that insert kitchen scissors down the back of the tail and cut out the underside. Do this carefully as the lobster shell is very tough. Once the underside is cut out, carefully open the shell to release the meat. Jiggle the meat out so that it remains in tact. In other words, don't pull because you want it to come out in one piece.
Once you remove the entire piece of the tail, butterfly the lobster tail and remove the vein. Slice the lobster tail down the middle and place both sides of the tail on a bamboo or metal skewer*.
Once the tail is on the skewers, generously drizzle it with the grilling tequila marinade (the recipe is below). Grill the lobster over medium high heat for 2 minutes per side. Make sure to baste it while grilling. Serve immediately.
*it is always good to soak your bamboo skewers for 20 minutes before grilling.