Using a 1/4” drill bit, drive a hole into the top part of the bone of your tomahawk steak. Using some trussing string, wire or a butcher hook, truss the tomahawk so that it will hang nicely over your fire about 5-6 inches away from the coals.
Lather your steaks with a little canola oil. Thoroughly season your steaks on all sides. Make sure to season the sides with my Bourbon Prime Seasoning. Once the steaks are seasoned, set in the fridge for 1 hour to set.
Build a large fire in your fire pit. Wait until the fire is about medium to medium high heat (around 350F). Set up your tri-pod or your own hanging device over the pit.
Pull out your steaks and let sit at room temperature for 15 minutes. Hang your tomahawk steaks over the fire and cook for about 30 minutes until the internal temperature is 100F. Keep adding charcoal and wood to maintain the temperature of the fire. Right when the steaks are close to hitting temperature, get your fire very hot. Place your steak on the grill and continue them, flipping every 1-1.5 minutes until they reach 120F internal for medium rare (about 4 minutes more cooking). Once the steaks are done, pull them off and let rest for 10 minutes.
Add a cast iron skillet or wok to the center of the sear plate. Melt your clarified butter then add your minced garlic to simmer until golden brown. Deglaze the skillet with white wine, then add your lobster meat along with the Chipotle Garlic seasoning to cook in the butter for about 3-4 minutes until warmed. Once the lobster meat is done, garnish with chopped parsley then pull off and keep warm. Pull your steaks when done and let rest for 10 minutes.
Serve up your steaks with some lobster meat and butter over the top along with more chopped chives for garnish. Enjoy!