Lobster lunch

Using a pair of scissors, cut out the underside shell of a large raw lobster tail to expose the flesh. Thread a metal skewer through the tail so it doesn't curl up during cooking. Grill, shell side up, for 5 – 6 minutes. Meanwhile, mash together a little butter, some lime rind and juice, chopped garlic and herbs such as coriander or basil and a grind of black pepper. If you feel in the mood, add a splash of Tabasco, Tequila or Pernod (just one, not all three!). Turn over the tail, spread the butter mix onto the flesh and return to the grill for 5 - 6 minutes until cooked through.