Chef Sami Abdalla of the Island Grill in Islamorada offers this recipe. Visit www.keysislandgrill.com for more information.
Prep time: 15 minutes + 3 hours marinating
Total cooking time: 10 minutes
Combine the wine, honey, Sambala Oeliek, garlic and olive oil in a jug and shake well. Using a sharp knife or kitchen scissors, cut along the soft shell on the underside of the lobster. Gently pull the shell apart and ease the raw flesh out with fingers.
Place the lobster flesh in a shallow, non-metal dish. Pour the marinade over the lobster and stir well. Cover and refrigerate for several hours or overnight. Prepare and light the barbecue. Cook the lobster tails on a hot lightly greased grill for 5 to 10 minutes, turning frequently.
Brush lobster tails with marinade until they are cooked through. Slice into medallions and serve with avocado sauce and green salad if desired.