- Cut along underside of tails with scissors. Peel back soft undershell and discard. Bend tails to crack shell or insert long skewers lengthwise between shell and meat to prevent curling.
- Melt butter in small saucepan over medium heat. Stir in ponzu, parsley and sherry; remove from heat. Reserve 3/4 cup sauce for dipping. Brush remaining sauce onto lobster meat.
- Cook lobster tails, meat side up, on grill over hot coals 5 to 8 minutes. Turn tails over, brush shell with sauce and cook 5 to 10 minutes longer, or until meat loses transparency.
- Serve immediately with reserved sauce. NOTE: Sauce can also be used as a dipping sauce for cooked shrimp, scallops and crab.