Grilled Lemon Lobster

Just the right amount of seasoning to optimize the sweet, delicate flavor of tender lobster!

4		frozen lobster tails (4 to 6 ounces each), thawed
1/2		cup butter, melted
2		tablespoons lemon juice
1		tablespoon chopped fresh parsley
2		teaspoons finely grated lemon zest
1		teaspoon white wine Worcestershire sauce
2		drops hot pepper sauce

Rinse lobster tails and pat dry. Split lengthwise through back shell and lobster meat to separate in half.

Combine remaining ingredients; brush on lobster meat.

Place lobster tails shell side down in center of cooking grate.

Grill 8 to 10 minutes or until meat is opaque.

Serve lobster with remaining butter sauce.

Makes 4 servings.

Note: Two 1-pound live whole lobsters may be used in place of frozen tails.

To prepare live lobsters: pick up 1 lobster at a time, hold the body near the top, and plunge headfirst into 6 quarts of boiling water.

Return water to a boil; reduce heat, cover, and simmer for 5 minutes.

Using tongs, lift lobster from pot and let cool briefly. Repeat with other lobster.

Split lobsters lengthwise through back shell. Remove and discard stomach sac, intestinal vein, green tomalley (liver) and any coral-colored roe from each lobster. Rinse lobsters well and drain.