It's nice to have an indulgent treat every once in a while. You do however have to be careful when cooking lobster as it can overcook very easily and become tough and rubbery. I've provided two methods, BBQ (of course) and grill. I always think less is more when cooking with great ingredients and just a simple garlic butter adds so much without completely overwhelming the dish. I like to add a little lemon juice to the butter as it pairs nicely with the sweetness of the lobster.

2 lobster tails
50g flat leaf parsley - finely chopped
1 clove of garlic grated or 50g wild garlic leaves
50g butter softened
juice half lemon
salt and pepper to taste

For the garlic butter
If using a garlic clove, remove the skin from the garlic clove and place it in a small dish of just boiled water for 2 minutes, this takes the harshness out of the raw garlic in the dish
If using wild garlic leaves, ensure they are really finely chopped
Add the garlic, lemon juice and parsley to the butter, mix together thoroughly
Leave to one side to let the flavours infuse

To cook on the BBQ
Set the BBQ up for direct cooking at 200c
Place a wooden skewer into the lobster tail and place on the griddle, (the reason for the skewer is to keep the tail straight and stop it curling up. It allows for a more even cook.)
Cook for 3 minutes each side or until the internal temperature reaches 55c

To cook on the grill
Place a wooden skewer into the lobster tail and place on the on a baking sheet and place under the grill on a high heat (the reason for the skewer is to keep the tail straight and stop it curling up. It allows for a more even cook.)
Cook for 3 minutes each side or until the internal temperature reaches 55c

Serve with a nice crusty bread to mop up the juices.