Sprinkle lobster tails with salt, pepper and red pepper, if desired. Mix olive oil and garlic and brush tails with mixture. Broil for 10-13 minutes or until flesh is opaque and firm. Cool. Once cool, remove meat from tail shell and cut into bite-sized chunks. Reserve shell.
2 lobster tails (broiled, meat removed from shell and cut into bite-sized chunks)
1/4 C. Cilantro, stripped from stem
1/4 C. Olive oil
6 Scallions, minced
6 Campari tomatoes
1 Lemon (large)
2 T Pinot Grigio or red wine
Blanch tomatoes for 2 minutes until skin cracks. Peel tomatoes and refrigerate until ready to use. In large skillet, heat olive oil. Add scallions and garlic. Sauté for 1-2 minutes. Add tomatoes, lobster and lemon juice and sauté until warm (not long). Add cilantro, salt and pepper to taste. Remove lobster and tomatoes and place in reserved shell. De-glaze the pan with wine and pour over lobster. Serve.