Grilled Lobster Tails With Citrus Butter

Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature).

Lay the lobster tails, shell-side down, on a work surface, and with a sharp pair of kitchen scissors or shears, cut off the transparent shells covering the tail meat. Start cutting along one side of the shell and continue around the tail fin section and up the other side. Salt and pepper the exposed lobster meat lightly and brush with some of the warm citrus butter.

When grill is ready, place lobster tails, shell-side down, over the hot fire. Cook for 10 minutes, or until the shells become bright orange. Turn and cook 5 to 10 minutes more or until flesh is opaque.

Total cooking time will depend on the size of the lobster tails and the intensity of the heat. Watch carefully so you do not overcook lobsters and end up with dry, tough meat.

Remove to a platter and arrange tails flesh-side up. Garnish platter with several clusters of watercress and orange wedges, if desired.

Pour warm citrus butter into individual small bowls. Serve each lobster tail with a bowl of butter for drizzling or for dipping.

For Warm Citrus Butter: Combine orange and lemon juices in a small nonreactive pan set over medium-high heat. Reduce liquids to 1/2 cup, about 2 to 3 minutes.

Add butter, orange zest, sesame oil, and scant 1/4 teaspoon salt. Whisk until butter is melted. Taste, and season with more salt, if needed.