Thanks for posting that... I gotta try it. Last weekend just took the raw tail (after cleaning it with the antenna) and cut lengthwise down the underside of the tail all the way to the fin. Put a little butter on it to keep it from getting too dry and put the topside shell face down on the grill. We had it on a covered plate with chicken to keep it warm until the rest of the meal was ready, but the lobster got cold while the chicken stayed warm... I'm thinking lobster might not keep heat well
. Next time I might wrap it in foil and leave on the grill a little longer to heat it all the way through and keep it hot. The lobster turned out great, had melted butter but didn't need it (just wish it were hotter). They're great plain, in my opinion. I love garlic though, so I have to try that recipe you posted.
