After removing the lobster tail meat from the shell, insert the rotisserie spit through the path of the vein starting at the larger end of the lobster tail. Gently push until it is all the way through.
Center the lobster on the spit, and secure with spit forks or cooking twine. Place on the rotisserie, and cook the tail over very high heat. Our oven temperature setting was 475 F. Make sure to use a drip pan when you are using a rotisserie.
In a saucepan bring the pineapple juice to a boil over medium heat, stirring frequently. Reduce the juice by half. You’re looking for the reduction to slightly stick to the back of a spoon.
Add the butter and mix well. It should now be time to brush the pineapple glaze on the cooking lobster tail.
Liberally apply half of this mixture to all sides of the lobster tail. Let the glaze set for 5 minutes, and then apply the second half of the pineapple butter on the lobster tail.
It took 25 minutes for a 9” lobster tail to develop caramelization, and cook all the way through. Do not overcook to try and develop caramelization.
If you are using the shell for presentation, cook the lobster shell on the drip pan, away from drippings for 5-10 minutes. If you cook it too long the tail fan will become brittle and crumble.