LOBSTER TAILS WITH SHRIMP AND SAUSAGE SKEWERS

Yield: 2 servings

Cook: 20 minutes

Prep: 20 minutes

Ingredients:

• 2 medium lobster tails
• 6 large shrimp, peeled and deveined
• 6 ounces of smoked sausage, fully cooked
• 4 tablespoons butter
• 1 lemon
• Old Bay Seasoning
• Cowboy Prairie Fire BBQ Sauce
• Salt and pepper, to taste
  

PREPARATION: 

• Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side to achieve a medium heat
• Split open the top of the lobster tails so the meat is exposed
• Slice the sausages into coin shape. Make sure the sausage coins are thicker than the shrimp
• Skewer the shrimp and sausages, so that the shrimp wraps around the sausage coins
• Season the skewers with salt, pepper, and Old Bay
• Place the lobster split side down over the coals. Cook for two minutes. Flip the lobster, then add 2 tablespoons of butter and a squeeze of lemon juice to each tail
• Place the skewers on the grill, cook approximately 5-8 minutes per side. Grill until the shrimp are no longer opaque and the sausages have a nice char. Give the skewers a quarter turn on each side
• Brush the skewers with Cowboy Brand Prairie Fire BBQ Sauce and cook for 1 more minute per side
• Remove skewers and lobster tails from grill. Note: Lobster is done grilling at 145F.
• Serve hot right of the grill. Enjoy!