Begin by preparing your lobster tails. Making sure they are thawed, start by cutting all the way down the spine with some kitchen shears stopping right before the tail flap. Next, flip the lobster over and cut down the middle of the belly to the same place. From the bottom, cut alongside the tail up to meet you cut on the top of the spine. Repeat that on both sides. Gently loosen the meat from the shell and pull both sides of the shells off. Repeat this for all your lobster tails.

In a bowl, mix together the Smoked Chipotle Mezcal seasoning and the canola oil making a paste. Using a brush, lather all sides of the lobster tails with the seasoning paste. Finally, get your skewers out and begin adding the lobster. With the lobster top side facing you, skewer close to the remaining tail then fold the lobster over away from you skewering the top side. Add about 3-4 lobster tails per skewer.

Preheat your grill using a 3-zone cooking method to a medium high heat (around 350).

Add a basting skillet to the heat first along with the clarified butter. Once the butter has melted, add the rest of the Agave Herb Butter ingredients. Mix together until fully incorporated, then pull off and set aside until ready to use.

Add your lobster skewers to the grill so that they side in between the two heat sources. Close the lid of the grill and cook for about 7-8 minutes until the lobster is no longer translucent but opaque white (about 135F internal). Once they are close to being done, lather with the Agave Herb Butter on top. Be careful of flare ups! Once done, pull off and let cool for 2-3 minutes.

Garnish your lobster with sour cream & lime juice mixture plus sliced limes. Enjoy!