- 1/3 cup olive oil
- 8 garlic cloves, peeled and halved
- 2/3 cup chicken broth
- ½ teaspoon fresh black pepper, plus more for seasoning the fish
- 1 (or more) canned chipotle chiles en adobo, seeded and thinly sliced
- 4 5- to 6-ounce lobster tails (if frozen, defrost them in the refrigerator overnight)
- ½ cup chopped cilantro
- 1 large lime, cut into wedges
- Light a gas grill, setting the temperature at medium-high; or light a charcoal fire, letting the coals burn until they’re covered with white ash but still very hot.
- While the grill is heating, prepare the mojo. In a small skillet or saucepan, warm the olive oil over medium heat. Add the garlic and cook until soft, lightly browned and very aromatic, about 2 minutes. Pour the garlic and oil into a food processor or blender jar, add the broth, ½ teaspoon salt and the pepper. Blend until smooth, then pour about a quarter of the mixture into a small bowl; pour the remaining mixture back into the skillet or saucepan and stir in the chipotle chile; keep warm over very low heat.
- With a large, heavy knife, cut the lobster tails in half lengthwise. Using the smaller amount of garlic mixture, brush a generous amount over the flesh-side of each lobster tail half. Sprinkle with salt. Lay flesh-side down on the hot grill. After about 2 minutes, when the lobster has browned a little and can be easily dislodged from the grill, flip them over and cook shell-side down until the meat is done, usually 3 to 4 minutes longer. (Run the tip of a knife between meat and shell; when the meat is cooked, it will dislodge quite easily.)
- Transfer the lobster to dinner plates, spoon the warm mojo over the top and sprinkle with the chopped cilantro. Garnish each plate with a lime wedge.