Melt 2 TBSP of butter per tail
Add minced garlic cloves......1 per tail is what we like but we LIKE garlic
Add 1/2 TBSP Lemon Juice per tail
Rinse tails..cut in half lengthwise\ Heavily brush the flesh with butter mix
Grill.....
Propane use medium-high heat
Charcoal distribute the ashed cover briquettes evenly
Ready to cook
Clean grate/oil it
Baste flesh one more time/salt-pepper then lay flesh side down
5 minutes........TURN over onto shell side. Baste repeatedly for next 3-6 mins.
DON'T OVERCOOK.....remove when flesh turn Opaque
We also at same time doing the lobster tails place a throw away aluminum pan (4X6) on grill with butter mixture and large peeled shrimp tails.
Stir/flip after couple mins..remove pan when shrimp turn pink