Thanks to Greensbury Market for the lobster tails that inspired this recipe.
About an hour before the cook, use kitchen shears to cut and remove the membrane and feet off the underside of the tail. Put tails on a cutting board, shell-side up, and use a heavy knife (cleaver or chef’s knife) to tap the back of the shells lengthwise to crack them – NOT cutting through the meat at all. The idea is to allow us to flatten the tails some by splitting the shell a little. Leave the meat in the shell.
With the tails meat-side up, lightly rub the meat with a small amount of oil. Sprinkle seasoned salt and Old Bay Seasoning onto the meat. Spritz the meat with lime juice. If some lime pulp makes it onto the meat even better. Cover the tails and refrigerate for at least 20 minutes and up to an hour.
Set the EGG for direct cooking without a convEGGtor at 400°F/204°C.
Place tails meat-side down on the grill and try to flatten them some. Put the butter and garlic into a cast-iron sauce pot and place on the grill to melt the butter and sauté the garlic. Close the lid and cook the lobster tails for 5 minutes.
After 5 minutes, flip the lobster tails so they are meat-side up. Remove the butter/garlic mixture from the grill and spoon it onto the tail meat; the tails will curl. Position them on the grill grate to sit up properly in order to hold the butter on the meat (like a cup). Close the dome and close off the top and bottom vents. Allow the lobster tails to cook in the shell with the vents closed for 5 minutes. Carefully open the lid after 5 minutes, remove the lobster tails and serve with your favorite sides.
Makes 2 servings.