1-Jump into making Cowboy Butter Lobster Tails with this straightforward guide that keeps things exciting and easy. Begin by prepping your lobster for that perfect grill. Split the lobster tails down the back without cutting through the shell, then open it up and remove any broken pieces. Coat them in avocado oil and season with salt and pepper to taste, setting the stage for great flavor from the start.

2-Next, light lump charcoal and let it burn for 10 to 15 minutes until it’s white hot, then push the coals into a pile for direct grilling. This step ensures a nice sear that brings out the smokiness. Place the lobster tails flesh side down on the hot coals and cook for 2 to 3 minutes while preheating a cast iron saucepan on the coals.

3-Flip the tails to the shell side and cook for 7 to 8 minutes. In the saucepan, mix the chile butter sauce ingredients 2 tablespoons chile spice, 2 tablespoons unsalted butter, ¼ cup white tequila, juice of 1 lime, and 1 tablespoon chopped cilantro and let it simmer for 2 minutes. Baste the lobster repeatedly with this sauce until the meat is firm and white, then take it off the heat, pour on the rest of the sauce, let it rest for 2 minutes, and serve.