If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 - 15 ounce can pinto beans, drained with the liquid reserved
1/2 teaspoon kosher salt
1/2 teaspoon cumin
3 lobster tails, approx 6-7 ounces each
1 stick butter
2 cloves garlic, minced
1-2 tablespoons minced chipotle peppers
Flour tortillas
Directions
Heat 1/2 tablespoon of oil in a small pot, and add the onion - cook until just beginning to soften, about 4 minutes
Add the drained beans, and the salt and cumin - mix and let cook a couple minutes
Put in the reserved juice, mix and allow to simmer on low to soften about 10 minutes then mash until your desired consistency - set aside
Put the lobster on a flat surface with the tail facing away from you. Using kitchen shears or really good scissors - put the tip under the wide part of the shell closest to you, and cut right up the middle of the shell to towards the tail, but don’t cut through the tail
Now, using the cut as your guide, take a good knife and cut down through the meat but do not cut through the bottom shell, and pull back the sides of the shell to expose the meat (I mean open it like a book)
Heat grill to medium high
In a small pot, melt the butter and add the garlic, pinch of salt and chipotles (maybe start with 1 tablespoon, you can always add more)
Now put on the tails, shell-side down and cook 4-5 minutes - but baste the top with the butter mixture
Flip over and cook meat side down another 3-4 minutes or until done - baste more with the butter when they come off
Remove from the shells, chop into bite sized pieces and put into the butter pot
Cook tortillas on the grill, then add some beans and of course the lobster
