beef tenderloin and lobster tails

We are doing tails using the dwell in the shell method, which has worked well in the past.  Cut membrane from bottom of tail by using food shears to cut on both sides, then peel off with fins and expose bottom of tail. Flip over and place knife on center of hard shell running the length of shell and give it a quick punch to crack but not separate the shell.  Drizzle a bit of EVOO, a splash of lemon or lime juice, your favorite seasoning (I use dizzy pig raging river rub) and get the egg up to 350 degrees.  Add whatever smoking wood you like and place tails on grate meat side down on direct heat.  Five minutes, then flip onto hard shell side, pour a little melted butter mixed with garlic powder, then close everything up and let it dwell for five more minutes.  Best lobster tails I have ever had!  Enjoy and Happy New Year!  

I go at about 350 dome temp