Serves: 4
Total Calories: 135

4 spiny (or rock) lobster tails (1/2 pound each), thawed if frozen
3 teaspoons olive oil or vegetable oil
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
Unsalted butter, melted
lime, cut into wedges

1. Prepare an outdoor grill, then grease the grill rack. With scissors, cut lengthwise down the center of the back of each lobster shell then, using a heavy sharp knife cut through each shell to slice the lobster tails in half. Brush the cut side with oil.

2. Lay the lobster tails on the grill, cut side down and cook about 3 to 4 minutes per side, or until the lobster meat is opaque but still juicy in the thickest part, and is just firm when pressed gently with your finger. Serve hot in the shell with melted butter in condiment cups, and lime wedges to squirt the juice on the lobster.

NOTE: Cook uncovered if using a charcoal fire. Cook covered if using a gas grill.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 135
Calories from Fat: 30

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