Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Dice up the Garlic cloves very fine.

In a microwave safe dish, put the 1/2 stick of butter, fresh squeezed lemon and chopped garlic. Microwave 30 seconds or until the butter melts. Mix well.

Using a good pair of scissors, cut the round part of the lobster (the hard top exterior) from the top to the bottom.

Glaze the Lobster Tail with the butter mixture.

Grill the lobster top down (round side with the cut down) on indirect heat 7 minutes (if you are doing a large lobster, over 1 lb (0.5 kg), cook 10 minutes).

Flip the lobster over, re-glaze with the butter mixture, and cook top up (flat side of lobster on the grill) for 4 minutes.

Your lobster should be opaque and done. When you de-shell the lobster, it should be fluffy with a bit of firmness.

TRICK: When grilling lobster it will curl as it cooks as the Lobster meat expands. To avoid the lobster from curling, still a kabob skewer through the tail from to back.