Instructions: For the Avocado Whipped "Cream": Process avocado, lime juice, onion, garlic, cumin and olive oil in blender or mini-food processor until pureed and ingredients are velvety smooth, scraping down sides several times, about 2 minutes in all. Season to taste with salt and pepper. Cover and refrigerate. Sauce can be made in advance and refrigerated up to 1 day. Bring to room temperature before serving. (Makes enough for 4 servings)

Prepare medium-hot fire in grill. Set grate 4 to 5 inches above glowing coals. Brush grate with oil just before grilling to help prevent sticking.

Slide lower blade of poultry shears between flesh of tail and top shell of lobster tail. Keeping shears in middle of shell (theres a sort of channel), cut lengthwise down entire shell leaving about 1/2 inch of flipper uncut. As you cut, youll be slicing into about 1/2 inch of flesh as well.

Holding each side of tail with flesh-side facing you, gently but surely, snap sides away from you to butterfly it. (You may need to cut flesh a little more to butterfly it without tearing, but dont cut all the way through.) Small, uncut flipper section should stay together, making butterflied tail look like a beautifully marked wigwam. Now you have a flat side thats perfect for grilling. Repeat process for other tails.

Rub flesh with oil and season with salt and pepper. Place tails over glowing coals, flesh-side down. They should lie perfectly flat. Grill until flesh is golden, 6 to 7 minutes. Turn tails over and grill second side until flesh is completely opaque, another 2 to 3 minutes.

This recipe yields 4 servings.

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