Grilled spiny lobster al mojo de ajo with chipotle

Cook the olive oil and halved garlic a couple of minutes until the garlic softens, begins to brown and releases its aroma.

Puree in a food processor with the chicken broth, salt and black pepper.

Leave a third in the processor for basting; return two thirds to the skillet for the sauce.

Halve the chipotle, scrape out the seeds, cut into thin strips and add to the sauce.

Cut the lobster tails in half with kitchen shears between flesh and shell on both sides, and separate the halves.

Baste the flesh with the reserved garlic mixture; grill flesh side down on a medium-hot grill about three minutes per side, until a paring knife slides easily between shell and flesh.

Serve with the garlic-chipotle mojo, limes to squeeze and a little cilantro.