Chef Sami Abdalla of the Island Grill in Islamorada offers this recipe. Visit <a href="http:// www.keysislandgrill.com"target=_"blank">www.keysislandgrill.com</a> for more information.</p><p>Prep time: 15 minutes + 3 hours marinating </p><p>Total cooking time: 10 minutes</p><p><b>Ingredients:</b></p><p><li> 1/4 cup dry white wine</p><p><li> 1 tablespoon honey</p><p><li> 1 teaspoon Sambala Oelek (bottled chopped chilies)</p><p><li> 1 clove garlic, crushed</p><p><li> 1 tablespoon olive oil</p><p><li> 3 fresh lobster tails, about 13 oz</p><p><b>Avocado sauce:</b></p><p><li> 1 medium ripe avocado, mashed</p><p><li> 3 teaspoons lemon juice</p><p><li> 2 tablespoons sour cream </p><p><li> 1 small tomato diced</p><p><li> Pinch of cilantro</p><p><li> Salt & pepper to taste</p><p><b>Directions:</b></p><p>Combine the wine, honey, Sambala Oeliek, garlic and olive oil in a jug and shake well. Using a sharp knife or kitchen scissors, cut along the soft shell on the underside of the lobster. Gently pull the shell apart and ease the raw flesh out with fingers. </p><p>Place the lobster flesh in a shallow, non-metal dish. Pour the marinade over the lobster and stir well. Cover and refrigerate for several hours or overnight. Prepare and light the barbecue. Cook the lobster tails on a hot lightly greased grill for 5 to 10 minutes, turning frequently. </p><p>Brush lobster tails with marinade until they are cooked through. Slice into medallions and serve with avocado sauce and green salad if desired.