Cooking Lobster Tails
My preferred technique for tail meat is to grill quickly and over medium-high heat.
Is the tail meat still in the shell? If so, I butterfly the hard side of the shell, and grill meat side down until barely firm (2-3 min), then turn and cook until the shell is red. I usually serve with a round of garlic and dill compound butter.
If the meat is out of the shell, you can grill, just like peeled shrimp, and take off when the meat starts to firm and turn pink along the hard shell side.