Ingredients

• 6 frozen tails (4-6 oz. each)
• 4 peach wedges
• Zest of 2 lemons
• Marinade
• Vegetables to grill/saute, your choice – we did shoestring zucchini & yellow squash

Marinade:

• 1½ cups olive oil
• Garlic 4 cloves
• 1 bunch parsley, chopped
• Salt and pepper to taste

Directions

• Marinate lobster tails while the shells are intact.
• Marinate lobster tails while the shells are intact. 2. Crack frozen tails in ½ lengths, loosen the meat. Place on grill with a med-high temperature. Get some brown char marks on them.
• Cook approx 5 min. Keep turning and marinating while cooking.
• Toss peach wedges in the marinade and place on the grill.
• Turn and baste with additional marinade.
• Serve with grilled/sautéed vegetables.
• Pour Pesto Garlic Butter Sauce** over the lobster after it is on the platter