Big lobster tails tonight, I think they came from Brazil but were similar to the ones we had in Australia and probably spiny lobsters not like the ones with claws from Maine. I split the tails open to expose the meat and basted in a a mix of olive oil and fresh basil. Grilled them on an hot grill and basted with a garlic/shallot/butter and wine mix until done.
Served them over some fresh mashed red potatoes with a side of grilled beefsteak tomatoes and grilled capsicum.
A nice Cote de Rhone on the side.
Hawaii rocks!
