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.
Smoked Chipotle Mezcal Seasoning
Lemons & Parsley
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.
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.
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.
Garnish the lobster with parsley and lemons. Serve & enjoy!