With a peppery citrus aroma, this spicy and smoky mezcal-infused blend carefully crafted by Derek Wolf emulates the experience of sipping mezcal with a citrus back.
Dish Info
Ingredients
11
servings
6
1
hours
Ingredients
3
whole
1.5
Smoked Chipotle Mezcal Seasoning
Gruyere Cheese
Lemons & Parsley
White Wine
Garlic
Shallots
Unsalted Butter
Hot Sauce
1
1
½
1
cup
Garnish
tbsp
Tarragon
1
1
tbsp
tbsp
stick
tsp
tsp
Lobsters
1.5
tbsp
Pre-Preparation
Step 1
Add a cast iron skillet over the coals to preheat for 1 minute. Add your shallots and garlic and let simmer with a little oil until browns (about 2-3 minutes). Deglaze the skillet with the white wine and let simmer for 1 minute. Next, add the butter and hot sauce and let it melt. Once everything is melted and simmering, add your chopped tarragon. Let simmer for 1 more minute then pull off and let cool.
Step 2
Pull out your lobster tails, and add them to the grill to cook for 2-3 minutes flesh side down. Flip the lobster tails over and begin adding a spoonful of the Garlic Butter sauce on each lobster tail.
Step 3
Top each tail with the grated gruyere cheese and cover the lobster tails with a lid or cover to let the cheese caramelize (about 2-3 minutes). Once the lobster tails are done and the cheese is melted, pull off and let cool.
Step 4
Garnish the lobster with parsley and lemons. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
More Info