Barbecued Lobster Tails

Thaw lobster tails in refrigerator for 12-18 hours. Cut each side of soft shell underneath tails with kitchen scissors and remove. Make 2-3 shallow incisions into lobster meat on each tail. Run a skewer through the length of each tail to keep them flat. Melt butter in a small pan and mix with lemon juice, parsley and salt and pepper to taste. Brush some of the butter mixture onto lobster meat.

Place lobster tails, shell down, on barbecue grill and cook until shells turn red - about 5 minutes. Brush meat again with butter mixture, turn and grill for further 5-8 minutes on meat side until flesh turns white. Turn meat side up, brush once more with butter and sprinkle lightly with paprika. Cook for further 1-2 minutes, remove skewers and place on a warm platter. Spoon on any remaining butter mixture, garnish with lemon wedges and parsley and serve with salad.