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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Author: Derek Wolf
Cowboy Charcoal, Cast Iron Sauce Pan, and Tongs.
Lobster Tails Ingredients:
3-4Cold Water Lobster Tails
Salt & Pepper
Hatch Chile Butter Sauce Ingredients:
2tbspof my Hatch Chile Spice
2tbspof unsalted butter
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.
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!