Instructions

• In a small saucepan over very low heat on the stove, melt the butter. After the butter has melted, skim off all the foam. Add the tangerine zest and juice and salt. Pour about 120 millilitres of the butter mixture into a small cup; reserve the rest for the dipping sauce.
• If using bamboo skewers, soak them in water for at least 30 minutes.
• Prepare the grill for direct cooking over medium heat (180°C to 230°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
• Using kitchen shears, cut each tail lengthwise in half. (If desired, to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the centre of the meat of each piece.) Lightly brush the exposed meat with the tangerine butter in the cup. Brush the cooking grates clean. Grill the lobster tails, meat-side down, over direct medium heat, with the lid closed, until lightly marked, 2 to 3 minutes (watch for flare-ups). Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes more, brushing occasionally with some of the butter in the cup. Remove from the grill and serve warm with the reserved tangerine butter on the side.
  Using kitchen shears, cut each tail lengthwise in half. (If desired, to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the centre of the meat of each piece.) Lightly brush the exposed meat with the tangerine butter in the cup. Brush the cooking grates clean. Grill the lobster tails, meat-side down, over medium heat, with the lid closed, until lightly marked, 2 to 3 minutes (watch for flare-ups). Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes more, brushing occasionally with some of the butter in the cup. Remove from the grill and serve warm with the reserved tangerine butter on the side.