Directions

Lobster Tails:

1. Heat grill to 400 degrees. Brush lobster meat with butter and season with 3 Tbsp salt, 3 tsp white pepper and garlic.
2. Grill lobster with the meat side down for 3 minutes or until lobster is cooked through. Remove from heat and rest for 5 minutes.
3. Grill pineapple wedges on each side for 2 minutes. Remove for service.

Vanilla Coconut Sauce:

4. In a small sauce pan over medium heat, add rum and cook for 2 minutes to remove alcohol.
5. Add reserved juice, pineapple coconut mix, vanilla beans, remaining salt & pepper, vegetable stock and bring to a boil. Reduce heat and add 1 cup cream.
6. Bring back to boil and add remaining cream and corn starch in a small bowl and mix well.
7. Pour corn starch mix slowly into sauce while stirring. Cook for 3 minutes stirring often.

To Serve:

8. Serve lobster on a plate with grilled pineapples and a drizzle of sauce. Serve with additional sauce on the side.