The 100 million year old, tender clawed, muscular tailed Maine lobster species was once fed to prisoners and considered a poor man's protein. Today, this cold water crustacean found from Maine to the Carolinas boasts a pricey delicacy reputation. It is one of the few foods that has been prepared the same way for hundreds of years whether served in a rustic New England clam shack, or in a fine dining establishment--boiled with a side of clarified butter. Some may argue, "why mess with something that works?" True. But for those never completely satisfied with the status quo, those wanderlust taste seekers, this recipe is dedicated to the culinary adventurous. While there is nothing quite like a juicy (euphemism for messy), soft shelled, freshly molted bright red summer lobster, this preparation is wonderful year-round--think surf and turf for a New Year's Eve, anniversary, or birthday celebration. Lobster tails also provide for an eating experience in which a bib is unnecessary. Grilling the tails makes for a quick and decadent feast. The wasabi butter plays brilliantly off the sweet meat and the kick will surprise and delight guests.