Recipe: Barbecued Lobster Tails with Lemon-Butter Basting Sauce (1960's)

BARBECUED LOBSTER TAILS

8 lobster tails
FOR THE BASTING SAUCE:
1/2 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon salt
Ground black pepper, to taste

If lobster tails are frozen, thaw before using. With scissors cut off thin underside membrane covering the meat. Lobster tails may be grilled whole or split, butterfly-fashion. If cooked whole, bend tail back to crack shell. Insert long skewers lengthwise to prevent curling.

Place about 4 to 6-inches above hot coals with the shell side down. Grill about 10 minutes. During cooking, brush generously with a sauce made of the melted butter, lemon juice and seasonings. With tongs, turn so meat side is down; grill about 5 minutes.

Makes 4 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960