Prep Time: 10 minutes
Grilling Time: 7 to 11 minutes
1. In a small saucepan over very low heat, melt the butter. After the butter has melted, skim off the foam. Add the tangerine zest, juice, and salt. Pour about ½ cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.
2. Using kitchen shears split each tail in half lengthwise. [If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.] Lightly brush the exposed meat with the butter in the cup. Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes [watch for flare-ups]. Turn the tails over and grill until the meat is white and firm but not dry, }5 to 8 minutes longer, brushing occasionally with some of the butter in the cup. Remove from the grill and serve warm with the reserved butter on the side.
MAKES 4 SERVINGS