Heat the oil over medium-low heat in medium saucepan and add 1/2 cup of garlic, stirring occasionally until mixture comes to a slow simmer.
Adjust the heat low enough to keep the mixture at a very gentle simmer and cook until the garlic is a pale golden color. Cool and transfer to a small pitcher.
In a food processor or blender, combine egg yolks and lime juice, pulse to combine. With the processor running, slowly drizzle in oil and garlic mixture. As you drizzle the oil, the mixture will thicken into a mayonnaise. Once all the oil is added, blend just enough to combine all the garlic. Transfer mixture into bowl and stir in the chipotles, season with salt, cover and refrigerate.
If your lobster tails are not already split, take a pair of sharp kitchen shears and cut down the center of each tail, stopping when you reach the fan tail. Pry the shell open and loosen the meat inside away from the sides of the shell, leaving the meat attached at the fan of the tail. Lift the meat out onto the top of the shell and push the shell back together, so that the meat is resting on top.
Brush the lobster with olive oil and place on the hot grill for about 5 mins. Heat your oven to broil. Remove from grill and brush on a layer of Mojo Mayonnaise and place about 8 inches under the broiler for about 1 minute or until Mojo is golden. Pat on crushed terra chips and return to broiler for another 1 to 2 minutes.
Transfer to plate and toss the watercress in a little lime juice and salt and arrange around the lobster tail. Serve with remaining Mojo Mayonnaise.