Grilled Lobster Tails with Jerk Cognac Sauce Recipe

Instructions

Turn the grill on until it reaches about 350-400 degrees. Mix the jerk sauce and Cognac and divide in half—one for basting and serving on the side. Using kitchen shears, carefully cut a slit down the back of the lobster tail shells. This will help the lobster meat pop out of the shell while it cooks. Brush the lobster tails with half of the marinade and place on the grill belly side down. Shut the lid of the grill and cook until the lobster meat pops out and is cooked. Then baste the lobster tails with more jerk Cognac sauce and grill for a couple more minutes. Serve the lobster tails with the other half of the sauce on the side, Jamaican Braised Cabbage, and your favorite Rice and Peas.