Cowboy Butter Lobster Tails: A Flavor-Packed Seafood Delight

Preheat your oven to 425°F (220°C) if you’re baking the lobster tails. Alternatively, preheat your grill to medium-high heat if you prefer grilling.
2. Prepare the Lobster Tails:

Using kitchen shears, carefully cut along the top shell of each lobster tail, stopping just before the tail fin. Gently pull the lobster meat out of the shell, keeping it attached at the base. Lay the lobster meat on top of the shell. This process is known as “piggybacking” the lobster.
3. Make the Cowboy Butter:

In a small saucepan, melt the butter over medium heat. Once melted, add the minced garlic and cook for 1-2 minutes, or until fragrant and golden.
Stir in the lemon juice, parsley, chives, smoked paprika, red pepper flakes (if using), black pepper, and salt. Stir until well combined, then remove from heat.
4. Coat the Lobster Tails:

Brush the lobster meat generously with the cowboy butter, making sure to coat the meat evenly. You can reserve some butter for drizzling later.
5. Cook the Lobster Tails:

Baking: Place the lobster tails on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through.
Grilling: Brush the lobster tails with olive oil, then place them on the grill meat-side down. Grill for 6-8 minutes, flipping them halfway through and basting with the cowboy butter.
6. Serve:

Once the lobster tails are cooked, remove them from the oven or grill. Drizzle the remaining cowboy butter over the lobster meat, and serve with lemon wedges for extra flavor.
Serving and Storage Tips