lobster tacos puerto nuevo style

Ingredients

• Neutral oil
• 1/2 yellow onion, finely diced
• 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
• 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
• 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
• Eat, make and repeat