Grilled Lobster With Smoky Garlic Mojo

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Rick Bayless

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Ingredients

1/3 cup olive oil

8 garlic cloves, peeled and halved

2/3 cup chicken broth

Salt

1/2 teaspoon fresh black pepper (I like it coarsely ground), plus more for seasoning the fish

1 (or more) canned chipotle chiles en adobo, seeded and thinly sliced

4 5- to 6-ounce lobster tails (if frozen, defrost them in the refrigerator overnight)

1/2 cup chopped cilantro

1 large lime, cut into wedges

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