Derek grills the lobster tails over Cowboy Oak & Hickory Hardwood Lump Charcoal for clean burning consistent heat source

Ingredients

Skewer:

6 Lobster Tails

Seasoning:

1 tsp of Kosher Salt
1 tsp of Black Pepper
1 tsp of Garlic Powder
2 tsp of Canola Oil

Butter Baste:

¼ cup of Clarified Butter
5 tsp of Red Chili Flakes
5 tsp of Chopped Scallions
5 tsp of Chopped Cilantro

Bang Bang Sauce:

¼ cup of Mayonnaise
2 tbsp of Sweet Chili Paste
5 tbsp of Rice Wine Vinegar
1 tbsp of Sriracha Sauce
2 tsp of Honey

Preparation

First, take your wooden skewers and submerge them in water. Let them sit in the water for at least 15 minutes. This will help them not burn as bad over the flames.
While the skewers soak, take some kitchen shears and carefully remove the lobster tail belly shell. Cutting along the sides of the shell, you can easily peel the belly shell off once fully cut. Do this to all the lobster tails. Next, take your skewers and skewer the meat of the lobster keeping it close to the top of the shell. Repeat this for all the lobsters. Finally, lather the lobster with oil and season with salt, pepper and garlic powder.
In a bowl, mix together the ingredients for the Bang Bang Sauce. Set aside until ready to use.
Preheat your Cowboy Charcoal for high heat direct grilling (around 400F).
Add a small skillet to the grill to preheat for 1 minutes. Melt your clarified butter, then add the red chili flakes, chopped scallions and cilantro. Stir together and let gently simmer over the flames while you add your lobster tails, flesh side down, to the grill. Cook the lobster tails for 1-2 minutes on the first side, then flip over so the shell is towards the fire. Begin basting the lobster with the butter sauce and continue cooking for 2 minutes. Once the lobster tails are opaque white, pull them off and let cool for 1 minutes.
Drizzle the Bang Bang Sauce over top, serve and enjoy!

Bag of 8.8lb Cowboy® 100% Natural Lump Charcoal

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