Serves 6
1/4 cup plus 2 tablespoons butter, melted
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried whole tarragon
6 frozen lobster tails, thawed

Combine all ingredients except lobster tails, stirring well. Set sauce aside. Split lobster tails lengthwise, cutting through upper shell and meat to, but not through, bottom shell. Press shell halves apart to expose meat; baste with sauce. Set remaining sauce aside. Place lobster tails, shell side down, on grill. Grill over medium coals 20 minutes. Turn lobster, and grill an additional 5 minutes or until desired degree of doneness. Serve lobster with remaining sauce.

Grilled Lobster Tails (Serves 4)

4 live New England lobsters
4 Tablespoons butter
1/2 lemon, juice only

Quickly immerse lobsters headfirst into a pot of boiling water for one minute. Then snap off tails. Using culinary shears, remove and discard the under shells of the tail section. Insert skewer lengthwise through the hard shell at both ends to prevent curling. Put as many tails as will fit on each skewer. As an alternative, you may clamp the lobster tails tightly in a double wire broiler.

Place lobsters shell-side down on grill grates that are set at the highest position on the grill. Grill for 4-5 minutes at medium heat. Turn and grill other side for 5-6 minutes, until the meat is opaque. Return lobster tails to shell-side down position and baste meat with melted butter or margarine mixed with lemon juice.