While the fire is hot, and the steaks are grilling, why not put a few lobster tails on the grill as well? This makes the perfect Surf and Turf meal. These lobster tails were 3 oz. each, the perfect size to pair with the strip steaks.
Here are some easy to follow instructions from www.weber.com.
Cut the shell with a pair of kitchen shears, but go no further than the tail. With a knife, split the meat along the same path as the shell cut line, being careful not to slice all the way through the lobster.
Open the lobster like a book. The remaining soft membrane will keep the sections intact while exposing the meat. Lobster is grilled over direct medium heat. Rub the flesh with olive oil and season with salt and pepper.
Grill flesh side down for approximately 3-5 minutes, then flip. Figure another 2-3 minutes after you flip the tail. Brush the flesh side with herb butter.
The lobster is done when its internal temperature, checked by an instant read thermometer, reaches 135 F.
See? Easy smeasy! And Oh, So, Good!