Grilled Lobster Tails with a Lemongrass Smoke

6 (4–6 ounce) lobster tails

Olive oil

Cracked black pepper

3–4 whole lemongrass stalks, bruised

Salt to taste

1. To prepare the lobster tails, lay each tail flat-side down (shell up). Using a sharp knife, cut through the shell and halfway through the meat lengthwise. Use your fingers to pull the meat away from the membranes and the inner shell, then invert the meat until it sits on top of the shell instead of being surrounded by it.
2. Brush the lobster generously with olive oil and sprinkle with black pepper. Place the lemongrass stalks in a Tuscan herb grill.
3. Heat grill to medium-high heat. Place the herb grill on the main grill grate and place the lobster tails on top, meat side up. Close the lid of the grill and cook for 7 to 8 minutes. (The shells should be bright red and the meat quite firm.)
4. Turn the lobster tails over and continue cooking for 2 to 3 minutes.
5. Sprinkle with salt and serve.

What is a Tuscan Herb Grill?

A Tuscan herb grill is a flat, hinged grate that looks similar to a screen. The 2 sides fit closely together and hold fresh herbs, such as fennel or basil, which smoke during the grilling process, imparting a smoky, herbal note to grilled meats or fish.