Grilled Lobster Tails with Cowboy Butter Sauce (Print version)
Sweet lobster tails grilled until tender and brushed with garlicky cowboy butter sauce, ready in about 25 minutes.
# Ingredients:
For the lobster
01 -
4 lobster tails, 5-6 oz (140-170 g) each
02 -
1 tablespoon olive oil
03 -
3/4 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
For the cowboy butter sauce
05 -
8 tablespoons (113 g) unsalted butter, melted
06 -
3 cloves garlic, finely minced
07 -
1 tablespoon fresh lemon juice
08 -
1 teaspoon Dijon mustard
09 -
1 teaspoon gluten-free Worcestershire sauce
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon red pepper flakes, or less to taste
12 -
2 tablespoons chopped fresh parsley, plus more for serving
13 -
1 tablespoon chopped fresh chives
14 -
1/4 teaspoon kosher salt, plus more to taste
For serving
15 -
Lemon wedges
# Instructions:
01 -
Heat a gas or charcoal grill to medium-high, about 400°F. Scrub the grates clean and oil them lightly.
02 -
Use kitchen shears to cut down the top shell of each lobster tail, stopping at the tail fan. Gently loosen the meat, lift it over the shell, and leave it attached at the base.
03 -
Stir the melted butter with garlic, lemon juice, Dijon, Worcestershire sauce, smoked paprika, red pepper flakes, parsley, chives, and salt. Keep half of the sauce separate for serving.
04 -
Brush the lobster meat with olive oil and season with salt and pepper. Brush with a thin layer of cowboy butter from the basting portion.
05 -
Place the tails flesh-side down on the hot grill. Cook for 3-4 minutes until lightly charred and marked.
06 -
Turn the tails shell-side down. Brush with more cowboy butter and grill for 4-6 minutes, until the meat is opaque and reaches 145°F in the thickest part.
07 -
Transfer to a platter. Spoon over the reserved clean cowboy butter, add parsley, and serve right away with lemon wedges.
# Good to know:
01 -
Best served immediately after grilling.
02 -
Use separate sauce for raw basting and finished serving.
03 -
Cooking time varies with lobster tail size.