Ingredients
| 4 (8 oz. each) | thawed lobster tails | | 1/2 cup | butter or | | margarine, melted | | 2 tbsp. | lemon juice | | 2 tbsp. | dry sherry | | 1 tbsp. | soy sauce | | 1/2 tsp. | dried parsley flakes | | 1/4 tsp. | ground ginger | | 1/4 tsp. | lemon and pepper seasoning | | 1/8 tsp. | paprika |
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Instructions
Cut along underside of lobster tails with scissors. Peel back soft undershell; discard. Bend tails to crack shell or insert long skewers lengthwise between shell and meat to prevent curling. Combine butter, lemon juice, sherry, soy sauce, parsley, ginger, lemon and pepper seasoning and paprika; brush lobster meat with sauce. Cook lobster, meat side up, on grill 5 to 6 inches from heat source, 7 minutes. Turn tails over; brush shell with sauce and cook 8 to 10 minutes longer, or until meat loses transparency. Serve immediately with remaining sauce.
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