I use the dwell in the shell method. First use kitchen shears to cut the membrane off to expose the flesh. I leave it in the shell and run a wooden skewer the full length to keep it from curling. Grill it flesh side down for 2-3 minutes and turn over to shell side down. Baste liberally with seasoned garlic butter and cook for another 5-6 minutes. When finished I remove the skewer and use a good sharp chef knife to split the tail right down the middle. Serve with more garlic butter. Edited to add: You may need a bit longer with a tail that size just watch for the tail to go from translucent to white. Be careful not to over cook.
Mike
That is EXACTLY how we do it. GF made some the other night. Beats steaming any day. Definitely cooking times vary depending on size and temp of tail, heat of the coals, wind, etc. I like hot coals, a little char on the shell and flesh undercooked versus overcooked.
