2 (6-ounce) lobster tails
2 tablespoons butter, softened
1 Meyer lemon, juiced
Kosher salt and freshly ground black pepper
1 pint limoncello liqueur
1 cup club soda
Special equipment: 2 (10-inch) skewers and 10 frill picks
Remove lobster meat from shell. Skewer the lobster with a 10-inch skewer.
Whip butter and lemon juice together to make lemon butter.
Grill lobster skewers, brushing them with the lemon butter. Season with salt and pepper.
Cool lobster.
Remove lobster from 10-inch skewers and cut into 10 bite-sized medallions. Skewer each medallion with a frill pick.
Mix together the limoncello and club soda.
Serve skewered medallion in limoncello cocktail.
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