Season Cowboy Steak (1) with Lawry's® Seasoned Salt (to taste). Grill seasoned side down. Reverse sear on indirect heat at 275 degrees C (530 degrees F).
Add seasoning to the other side of the steak. Flip.
When the internal temperature is 125 degrees C (260 degrees F), put on sear grate. Make sure to put non-stick spray on grate beforehand.
Turn it 90 degrees.
Flip and turn again to get charred grill marks.
Wrap in aluminum foil, and let rest for 10 minutes.
Lightly season Lobster (2.5 pound) meat with Salt and Pepper (to taste).
Brush Not Ketchup™ Tangerine and Hatch Chile Sauce (to taste) on meat.
Make sure to crack the claws to let the steam out so they don't blow up on the grill.
Lay lobster meat-side down on grill. Flip when cooked (but not charred too much).
Baste meat in more sauce.
Place Orange (to taste) on top to infuse into the meat. Grill at 140-145 degrees C (285 - 295 degrees F).
Cut French Bread (1) in half.
Spread Ghee (to taste) on bread.
Apply heat to the bread until toasted.
Slice a baked Potato (1) in half and put Sour Cream (to taste), Cheese (to taste), Scallion (to taste) and Salt and Pepper (to taste) on it.
Add the steak and lobster to plate. Serve and enjoy.