For the Lobster Tails:
Split lobster tails, lightly brush with melted butter and place directly on a hot BBQ or grill pan.

Grill for about 4 minutes, or until the shell becomes red. Flip and grill for approximately another 3 minutes. Remove lobster from the heat when there is still some uncooked meat in the thickest section.

In a pan on medium heat, place the 1 cup of butter, water, minced garlic and chopped green onion. Heat until the butter melts and mixes with the other ingredients.

Tilt the pan away from you so that the butter mixture pools at the bottom of the pan. Place the lobster tails shell-side-down on the upper portion of the pan and, keeping the pan tilted, spoon the hot mixture over the tails continuously until they are finished cooking, about 5 minutes.

Remove the lobster from the heat and, when cool enough, remove the lobster meat from the shell.

Lightly brush one side of each piece of olive bread with the leftover garlic butter mixture in the pan. Place bread butter-side-down on the grill on low heat.

For the Aioli:

 Whisk the egg yolks, add mustard and slowly add 1/2 cup (120 mL) of oil as you continue to beat. Continue whisking mixture until the oil is incorporated. Add salt and pepper to taste. Whisk in the final olive oil if the mixture is too thick. Place in the refrigerator and remove 15 minutes before using.

To Assemble:
Put the cheese and celery on two pieces of the bread, and grill until the bread turns light brown on the bottom and the cheese begins to melt.

Remove the bread from the pan.

Slice a few slits along the lobster tail without going all the way through.

Place the lobster tails on the cheese, generously drizzle with Dijon Aioli, and salt and pepper to taste.

Top with the other 2 slices of bread, cut in half and serve while still warm.

See more at http://www.acebakery.com/recipe-box/recipe/275/grilled-lobster-topped-with-melted-mozzarella-and-bacon-dijon-aioli-on-ace-bakery-olive-oval/