Coal-Roasted Lobster Tails

When you’re cooking on the coals, it doesn’t get any better than proteins like lobster tails, which have a thick outer layer to protect them from the fire and ash. After falling in love with this from chef Steven Raichlen, my biggest tip for this cook is to make sure you slice them right. Double check that you do not break too much of the shell when cutting them in half. Additionally, keep glazing them with