Today is National Lobster Day and the best way to enjoy one is to grill it yourself.

We are landlocked in Lubbock. The fresh lobster tanks are gone from Walmart, so what can you do? Well, believe it or not, those frozen lobster tails aren't bad at all if you learn to cook them right.

It's pretty easy too look at a lobster tail and think, 'that's too expensive to screw up', but cooking lobster tails is one of the easiest things to do and it's made easier by nature itself. So, in Lubbock, what are we good at? The answer is grilling and as someone who has actually lived near the beach, I can tell you that that is the PERFECT way to cook lobster.

Set your grill up to a nice medium heat (about where you'd cook hamburgers).  Grab your lobster tails and cut a slit in the meat (essentially you're butterflying them, but it doesn't have to be that complicated.  Cook the tail meat down until the top shell turns a bright color (usually around 5 minutes).  Flip the tail over and cook it until the meat is no longer see-through (usually about 4-5 minutes). I usually like to add some lemon juice and a little butter a couple minutes in. Make sure you have a little more butter and lemon to serve with the tail.

The various woods and seasonings we use around here can add a pretty awesome twist to your tails (I can testify that mesquite lobster is awesome), but master the basics and you'll be eating like a king on the cheap.