Method

1. In small saucepan set over medium-high heat, add vinegar, soy sauce, brown sugar, garlic, bay leaves and peppercorns and stir to combine. Bring to a boil, reduce heat to low and cook, stirring occasionally, for 5 to 10 minutes or until slightly reduced. 
2. Preheat grill to medium-high heat. Grease grates. 
3. Using kitchen scissors, cut through middle of a top hard lobster shell, making sure not to cut through lobster meat. Stop just before end of tail. Repeat with remaining lobster tails. 
4. Using fingers, gently detach meat from bottom and sides of a shell, keeping meat attached to end of shell. Lift meat out of shell and squeeze shell halves back together (let meat rest on top of shell halves). Repeat with remaining lobster tails. 
5. Brush marinade over lobster tails.  
6. Grill, turning occasionally, for 8 to 10 minutes or until an instant-read thermometer registers 145°F to 155°F (63°C to 69°C) when inserted into thickest part of lobster meat. 
7. Garnish with parsley and serve with lime wedges. 

Chef’s Notes: If preferred, use frozen fresh Canadian lobster tails without the shell, each about 4 to 6 oz (125 to 175 g).  

Alternatively, use cooked Canadian lobster tails in or out of shells. Brush with glaze and grill just to reheat.  

For a more intense Philippines-style experience, use calamondin, a citrus fruit that grows in the Philippines, Indonesia and China, instead of lime wedges, and serve lobster tails over white rice.

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