Dirty Lobster Tails with Hatch Chile Butter Sauce
Delicious dirty lobster tails cooked right on top of some hot Cowboy Charcoal. Then, these Lobster Tails are then finished with a Hatch Chile Butter Sauce for extra flavor.
Servings: 2 people
Equipment
- Cowboy Charcoal, Cast Iron Sauce Pan, and Tongs.
Ingredients
Lobster Tails Ingredients:
- 3-4 Cold Water Lobster Tails
- Salt & Pepper
- Avocado Oil
Hatch Chile Butter Sauce Ingredients:
- 2 tbsp of my Hatch Chile Spice
- 2 tbsp of unsalted butter
- ¼ cup of Tequila white
- 1 lime squeezed
- 1 tbsp of cilantro chopped
Instructions
- Using a sharp knife, safely split the lobster tail down the back (do not go all the way through the flesh and open. Discard any pieces of broken shell and lather in avocado oil. Season with salt and pepper thoroughly.
- Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one pile for direct grilling.
- Once Cowboy Charcoal is white hot, place the lobster tails flesh side down on the coals and cook for 2-3 minutes. While lobster are cooking, place sauce pan on coals to preheat.
- Gently lift the tails and flip to cook on shells for another 7-8 minutes. Add to sauce pan all of your Hatch Chile Butter Sauce ingredients and let simmer for 2 minutes. Once simmered, lather the lobster tails in the butter sauce until the lobster tails are firm and white.
- Pull lobster tails off and pour any remaining butter on top. Let cool for 2 minutes then eat & enjoy!