>>Someone mentioned doing frozen tails.....
very interesting video on the grilling. I am personally much more of a purist when it comes to seafood., especially the high dollar stuff like lobster and conch - if one needs that much dressing up ,,,,,
for frozen tails, I do them broiled - and perhaps a bit off the wall from convention.
first - thaw them thoroughly. gettting larger tail cooked thru evenly is sufficiently tricky without having to deal with half frozen stuff.
next, I use kitchen shears to completely remove the belly of the tail - snip down each side, then across the tail end, remove the undershell.
gentle pry the whole tail out of the shell.
salt/pepper/lemon or lime juice/soak in clam juice/butter/etc/ect - ie season as you like - there's a few zillions ways.....
crank up the broiler - put the tail back in the shell - meat side up - I use a cooling rack - insert the tail 'fins' into a slot to pin the tail flat.
the 'no undershell' makes for really easy eating, especially as the tail meat has be "pre-extracted" - so nothing going flying across the room when the 'stuck' part breaks free....