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1
Fill a 5- or 6-quart pot with about 3 quarts of water and bring to a boil.
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2
Add about 1/4 cup salt, preferably sea salt, to make it taste like ocean water (or use ocean water).
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3
When the water is at a rolling boil, add the lobster tails and cook for about 3 minutes.
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4
Using tongs, remove the lobster tails from the water and let them cool to room temperature.
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5
Using a cleaver or heavy knife, cut the tails lengthwise down the center.
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6
Remove the intestinal tract.
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7
Place the tails on a plate, cover with plastic wrap, and refrigerate until you are ready to grill them.
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8
Prepare a medium grill fire following (see Notes)let the fire cook down so the lobster tails will cook evenly and not too fast.
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9
Clean the grill with a wire brush and wipe it with a cloth sprayed or moistened with vegetable oil.
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10
Place the lobster tails on a large plate or in a shallow pan and brush them, on both the shell and meat side, with the oil.
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11
Sprinkle generously with salt and pepper.
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12
Place the tails meat side down directly over the fire.
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13
Cook for 3 minutes, and turn them over.
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14
The meat should have grill marks and some brown spots from the grill.
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15
Brush the meat with oil and continue cooking for another 5 or 6 minutes, shell side down.
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16
If the shells become charred quickly, the fire is too hot and you should move the tails to indirect heat, or the periphery of the grill.
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17
Transfer the grilled tails to a platter or plates and spoon about 1/4 cup sauce over each tail.
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18
For the Aji Verde:
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19
Halve and pit the avocado, peel, and cut into 1/2 -inch dice.
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20
Place the avocado in a mixing bowl.
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21
Add the chopped eggs, scallions, tomato, lemon juice, jalapeno, cilantro, garlic, and olive oil and mix with a fork to create a creamy, chunky paste.
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22
Season with the salt and a little pepper.
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23
Cover and refrigerate until ready to use.
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24
This sauce tastes best the day it is made, but you can make it in the morning and serve later in the day.
