Lobster on Hibachi--hibachi 2 u
Split your lobster tails down the middle. (Optional, but lets the meat get seared a little, rather that just steamed) Heat your grill to medium. Add a squirt of olive oil from your squeeze bottle and a tablespoon (or 2) of butter. Allow the butter to melt and mix with the oil. Using a butter/oil mix allows you to cook at a higher temperature without burning your butter.
Place your lobster tails, split side down, Close together and cover with your cheese melter. As you are setting down the cover squirt some water around the lobsters under the melter to help your lobster tails steam. Let them cook for about a minute and a half.
Carefully remove the cheese melter and flip the lobster tails. You will notice that they have already turned bright red. Recover the tails with your cheese melter and squirt a little more water underneath for steam. You may also want to throw in another tablespoon of butter. Let the lobster tails cook under the cheese melter for another minute or two, or until your desired doneness. Remove the cheese melter and your lobster tails should be perfectly done. Now melt some butter for dipping and enjoy those bad boys!
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