Start off by prepping your lobster tails. The first thing you want to do is cut down the otter shell and butterfly your lobster tails. Once they are split, crack the membrane in the back and open your lobster tails up. From here, take your chef's knife and make a small slit down your lobster meat.
Season your lobster tails with salt, pepper and chili powder.
Take a wooden skewer and run them through the lobster tails to keep them from curling.
Get a cast iron skillet over low heat (about 275 degrees, preferably 250) and let it heat up for about 10 mins. At this time add your butter and 3 tablespoons of avocado oil. Let that melt and mix.
Now add your garlic, adobo and honey. Mix together and add your lobster tails with the exposed side down. Let it cook for 10 mins and then flip them.
Once flipped, baste the lobster with the butter every 5-7 mins. This will help cook the lobster inside of the shell.
Repeat this process until your lobster reaches an internal temp of 145 degrees.
Remove from the grill. Now garnish with fresh lemon juice and parsley.
Remove the lobster from the shell and enjoy! Pro tip, you can dip the lobster meat into the cast iron that they were poached in!
