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Feeling a little adventursome today? Why not go whole-hog ..er..whole lobster tail, that is. While not all that common for the backyard enthusiast, lobster tails are filled with sweet white meat. They make a great evening meal and don't take all that long to prepare.

Let's get started...

Go ahead and preheat your grill for direct cooking (heat directly below the tomatoes to be grilled). Next collect the following ingredients from the frig or pantry:

    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
   

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.

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.

Butter-Basil-Baste:

    6 Tbs butter, melted
    2 cloves of garlic - minced
    1 Tbs. dried basil

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. Serve immediately and enjoy!