For the shallot butter broth, melt the butter in a small saucepan over low heat. Add the shallots and garlic and sautee until the shallots have softened and become transparent, about 5 to 8 minutes. Add the Progresso Chicken Cooking Stock and stir to incorporate. Bring to a simmer and then allow it to reduce over low heat for an additional 10 minutes, stirring every 2 to 3 minutes. Remove from heat and set aside.

For the lobster, get a fire going in a contained fire pit and allow it to burn until the log is black and still burning. Use a fireplace poker to break the log into pieces by firmly poking it. Allow the embers to continue to burn until they’re grey and glowing red. If you’re using coals, allow them to burn down until they are also grey and glowing red. Use grilling tongs to place the lobster tails directly on the embers, shell-side down, and cook for 6 to 10 minutes, or until they turn bright red and the meat is opaque white and cooked through. Remove from the fire and place on a serving platter. Cut the thin lining along the underside of the tails to expose the meat, then drizzle the exposed meat with the shallot butter broth. Squeeze the lemon half over the tails, and sprinkle them with the cilantro and flake sea salt. Serve immediately.