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Lobster and Limoncello, the perfect pairing. This high-acid marinade permeates the lobster meat beautifully, adding a bright citrus flavor. Serve the lobster tails with grilled corn and baby red potatoes (steamed and finished on the grill!), for the ultimate backyard feast.

Chef Jamie Gwen’s Limoncello Lobster Tails
From: Chef Jamie Gwen

Yields: Serves 4

2 pounds fresh lobster tails
2 grapefruits, juiced
1/4 cup Limoncello
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 lemons, halved
Unsalted butter

Split each lobster tail; Traditionally, you would cut the top of the shell using kitchen shears, to expose the meat, but I find that the lobster meat tends to overcook a bit that way. I prefer to split each tail completely, leaving the actual tail intact, to minimize the cooking time.
Combine the grapefruit juice and Limoncello in a shallow dish. Add the olive oil and season with salt and pepper. Place the split lobster tails in the marinade, meat side down, and let sit for 20 minutes.
Heat your Twin Eagles grill to high and grill the lobster tails, turning often and basting constantly with the marinade, about 4 to 5 minutes or until just cooked through.
Meanwhile, grill the lemons, cut side down, until golden and juicy.
Serve the lobster tails with melted butter and the grilled lemons.