Four 5- to 6-ounce frozen lobster tails, thawed (see Cook's Note) 1 stick (8 tablespoons) unsalted butter, at room temperature ... Cut the top shell of the lobster tails lengthwise down the middle ...

If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare a grill for medium-high heat and brush the grill grates with oil.

4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 ...

When the butter melts, add chopped lobster meat and saute. Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk.

Preheat the oven to 425 degrees F. Position a wire rack on a baking sheet and set aside. Bring a small pot of water to a boil. Put the lobster tails in a large heatsafe bowl, pour in boiling water ...

Transfer the tails to a cutting board, remove the meat and cut into 1-inch chunks. Add the garlic, Fresno chiles, shallot, remaining 1/2 cup olive oil, 1 teaspoon salt and a few grinds of black ...

Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste. Grill lobsters cut side down over medium high heat about 5 ...