Ingredients:

  • 2 Lobster Tails (6-8 oz each)
  • 1 tablespoon Olive Oil (15 ml)
  • 1/4 teaspoon Salt (1.5g)
  • 1/4 teaspoon Black Pepper (1.5g)
  • 1 tablespoon Lemon Juice (15 ml)
  • 1/2 cup Unsalted Butter (1 stick, 113g)
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh Parsley, chopped
  • 1 tablespoon Fresh Chives, chopped
  • 1 teaspoon Fresh Thyme leaves, chopped
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Red Pepper Flakes (adjust to taste)
  • 1/4 teaspoon Garlic Powder (1.5g)
  • 1/4 teaspoon Lemon Zest (1.5g)
  • 1 tablespoon Lemon Juice (15 ml)
  • 1/4 teaspoon Dijon Mustard (1.5g)
  • Salt and Black Pepper, to taste

Instructions:

  1. Using kitchen scissors or a sharp knife, carefully cut down the center of the lobster tail shells, leaving the tail fan intact.
  2. Gently loosen the lobster meat from the shell. Lift the meat slightly, leaving the end attached to the tail fan.
  3. Drizzle with olive oil, lemon juice, salt and pepper.
  4. In a small saucepan, melt the butter over medium-low heat.
  5. Add the minced garlic and cook until fragrant (be careful not to burn it!), about 1 minute.
  6. Stir in the parsley, chives, thyme, smoked paprika, red pepper flakes, garlic powder, lemon zest, lemon juice, and Dijon mustard.
  7. Season with salt and pepper to taste. Keep warm over low heat.
  8. Place the prepared lobster tails on a baking sheet.
  9. Broil about 4-5 inches (10-13 cm) from the heat source until the lobster meat is opaque and cooked through, about 5-8 minutes, or until an instant-read thermometer inserted into the thickest part registers 140°F (60°C). Watch them carefully to prevent burning!
  10. Remove the lobster tails from the oven.
  11. Generously brush or spoon the Cowboy Butter over the cooked lobster meat.
  12. Serve immediately.