We started with our complete lobster process. Once the lobsters were prepared, we were free to deviate and explore. We scored the underside of the lobster tail so that it would lay flat. We put the claws onto a pair of skewers. We blended smoked paprika, soy sauce, lime juice, ground ginger, and olive oil on a tray. We coated the lobster in the marinade and started grilling. To control the heat and layer flavor, we took the lobster off the heat and back onto the tray for a quick cool down and marinade. When the lobster was finished cooking, we tore into it, dragging the crustacean through the blended juices.
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