Ingredients
For the Lobster Tails:
4 lobster tails (about 6–8 ounces each)
2 tablespoons olive oil
Salt and black pepper, to taste
Lemon wedges, for serving
For the Cowboy Butter Sauce:
½ cup unsalted butter, melted
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for heat)
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh dill, finely chopped
1 teaspoon fresh chives, finely chopped
Salt and black pepper, to taste
Instructions
1. Prepare the Lobster Tails:
Preheat your oven to broil or heat a grill to medium-high.
Using kitchen shears, carefully cut through the top shell of each lobster tail lengthwise, stopping at the tail fin. Gently pull the meat away from the shell and rest it on top.
Brush the lobster meat with olive oil and season with salt and black pepper.
2. Cook the Lobster Tails:
Broiling Option: Place the lobster tails on a baking sheet and broil 5–7 minutes, or until the meat is opaque and slightly golden.
Grilling Option: Place the lobster tails meat-side down on the grill for 3–4 minutes, then flip and cook another 3–4 minutes until fully cooked.
3. Make the Cowboy Butter Sauce:
In a small saucepan, melt the butter over medium heat.
Add minced garlic and sauté until fragrant (about 1 minute).
Whisk in Dijon mustard, lemon juice, smoked paprika, and cayenne pepper, if using.
Stir in parsley, dill, and chives. Season with salt and black pepper to taste.
4. Serve the Lobster Tails:
Arrange the cooked lobster tails on a platter.
Drizzle a generous amount of Cowboy Butter Sauce over the lobster meat.
Serve with lemon wedges and the remaining sauce on the side for dipping.
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