4 tablespoons of West African-inspired wet rub (ingredients above)
Add all wet rub ingredients into a food processor and pulse until the mixture is fully pureed. Scrape down sides, and process again. Repeat until it is more or less smooth.
Pro Tip: You can prepare in large batches and freeze them in ice cube trays. After the ice cubes of rub are frozen, remove the cubes from the trays and store in snack bags for easy and convenient use later.
Thaw lobster tails in the fridge for about 24 hours before you plan to use them.
Using a sharp knife, halve each lobster tail lengthwise, cutting almost all the way through the soft side, and use your hands to pull gently at each side to lay the lobster flat.
Place split lobster tails on a flat surface and season with the wet rub. Place in a resealable plastic bag and close securely.
Allow lobster tails to marinate in the refrigerator for at least 1 hour or up to 6 hours.
Pull lobster out 30 minutes before broiling and allow to come to room temperature.
Heat your broiler to 450-500. Place lobster tails seasoned side up. Cook until the meat becomes opaque white and the shell turns bright red, or for about 8-10 minutes.