Sage Buttered Lobster Tails
|Lobster tails||40 Ounce (Spiny Lobster, Thawed, If Frozen, 4 In Number, 10 Ounce Each)|
|Crookneck squash||6 Pound, ends trimmed (4 Medium Ones, 3/4 Pound Each)|
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Minced fresh sage/1 teaspoon dry sage leaves||2 Tablespoon|
With kitchen scissors, cut off fins and sharp spines along sides of each tail.
Set tail, shell side down, on a board; with a heavy knife, split tail in half lengthwise, using a hammer or mallet to force knife through shell.
Rinse lobster and pat dry.
Starting about 1/2 inch from the stem end, cut each squash lengthwise 3 or 4 times at about 1/4 inch intervals, leaving attached at stem end.
Gently fan slices out slightly.
Mix butter, lemon peel, lemon juice, and minced sage.
Reserve 1/2 of the butter mixture.
Place lobster, shell side down, on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Set squash on grill, gently fanning out slices.
Brush lobster and squash with 1/2 of the sage butter.
Cook squash 3 minutes; gently turn over with a wide spatula, brush with more butter and cook until tender when pierced, about 3 more minutes.
Cook lobster tail 5 minutes, then turn over and continue cooking until just opaque in thickest part (cut to test),about 2 minutes longer.
Place lobster and squash on dinner plates, drizzle reserved butter over lobster, and garnish with sage sprigs and lemon wedges.
Add salt and pepper to taste.