In a large heavy pot or dutch oven over medium heat sauté kielbasa and onions in oil until lightly browned. Add Fresno pepper and stir just to wake it up a bit. Carefully add white wine and scrape up any browned bits stuck to the pan. Let the alcohol cook off for a minute or two. Next, add water, lemon, potatoes, FLORIDA BAY SEASONING, SEAFOOD PASTE, and PEPPERCORN BLEND, and give it a good stir. Cover and bring to boil. Once boiling add corn, reduce to strong simmer, cover, and cook until corn and potatoes are tender about 9-12 minutes. Lastly, add lobster tails to the pot and cook until the meat is opaque and the shell is slightly curved into a C shape about 2-3 min. Drain into a colander and serve.

Products in Recipe:

R.L. Schreiber FLORIDA BAY SEASONING
R.L. Schreiber SEAFOOD PASTE-L
R.L. Schreiber PEPPERCORN BLEND