This recipe provides instructions for preparing succulent Grilled Lobster Tails topped with a rich and flavorful Cowboy Butter sauce. Grilling lobster tails imparts a smoky char and enhances their natural sweetness, while Cowboy Butter, a vibrant and herbaceous compound butter, adds a layer of savory, tangy, and slightly spicy complexity that elevates this dish to gourmet status. The preparation begins with splitting the lobster tails lengthwise, often partially cutting the meat away from the shell to sit on top for better cooking and presentation. The lobster meat is then brushed with melted butter or olive oil and seasoned before being grilled until it’s opaque, firm, and slightly charred. The star of this recipe is the Cowboy Butter, a compound butter infused with a medley of aromatic ingredients. It typically includes melted butter, minced garlic, fresh herbs like parsley and thyme, diced shallots, red pepper flakes for a touch of heat, and a tangy element such as Dijon mustard or lemon juice (or both). Some variations might also include Worcestershire sauce for added depth. The Cowboy Butter is often whisked together while warm to allow the flavors to meld. Once the lobster tails are grilled, they are generously spooned over with the Cowboy Butter, which melts into the crevices of the lobster meat, infusing it with its delicious flavors. The combination of the sweet, smoky grilled lobster and the savory, herbaceous, and slightly spicy Cowboy Butter creates a truly unforgettable culinary experience. This dish is perfect for special occasions or any time you want to indulge in a luxurious and flavorful seafood meal. The image shows three grilled lobster tails arranged on a baking sheet. The lobster meat is opaque white with golden-brown edges and grill marks. Each tail is generously topped with melted butter and sprinkled with fresh green herbs, likely parsley. The baking sheet has some browned butter and drippings.
The texture of Grilled Lobster Tails with Cowboy Butter is a delightful contrast of the firm, slightly chewy, and succulent lobster meat with the rich, melted, and herbaceous Cowboy Butter sauce.
The flavor profile is a harmonious blend of the natural sweetness of the grilled lobster, enhanced by a smoky char, combined with the savory, garlicky, herbaceous, tangy, and slightly spicy notes of the Cowboy Butter.
Grilled Lobster Tails with Cowboy Butter is a luxurious dish featuring smoky, sweet grilled lobster topped with a vibrant and flavorful compound butter infused with garlic, herbs, shallots, red pepper flakes, and Dijon mustard or lemon juice.
The preparation involves splitting and seasoning lobster tails, grilling them until cooked through, and then topping them with a homemade Cowboy Butter sauce.
Ingredients:
For the Grilled Lobster Tails:
- 2-4 lobster tails (about 6-8 ounces each)
- 2 tablespoons unsalted butter, melted (or olive oil)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional: Lemon wedges, for serving
For the Cowboy Butter:
- ½ cup (1 stick) unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 small shallot, finely diced
- ½ teaspoon red pepper flakes (adjust to your spice preference)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon Worcestershire sauce (optional)
- Salt and freshly ground black pepper to taste
Equipment:
- Sharp kitchen knife or kitchen shears
- Cutting board
- Small bowl (for melted butter/oil)
- Pastry brush
- Small saucepan or microwave-safe bowl (for melting butter for sauce)
- Whisk
- Grill
Instructions:
- Prepare the Lobster Tails: Using a sharp kitchen knife or kitchen shears, cut through the top of each lobster tail shell lengthwise, starting from the head end (where the meat meets the shell) and going down to the tail fin, but do not cut through the bottom shell.
- Loosen the Lobster Meat: Gently loosen the lobster meat from the shell by running your fingers (or a spoon) between the meat and the shell, being careful not to detach the meat completely at the tail end.
- Lift the Meat: Lift the lobster meat up and out of the shell, keeping it attached at the tail. You can then lay the meat on top of the shell, creating an attractive presentation and allowing for more even cooking.
- Season the Lobster: Brush the lobster meat with melted butter or olive oil. Season generously with salt and freshly ground black pepper.
- Prepare the Cowboy Butter: In a small saucepan over low heat, melt the butter. Once melted, whisk in the minced garlic, chopped fresh parsley, chopped fresh thyme, and diced shallot. Cook for 1-2 minutes until the garlic and shallot are fragrant, being careful not to burn them.
- Add Remaining Cowboy Butter Ingredients: Remove the saucepan from the heat and whisk in the red pepper flakes, Dijon mustard, fresh lemon juice, and Worcestershire sauce (if using). Season the Cowboy Butter with salt and freshly ground black pepper to taste. Keep the butter warm.
- Preheat the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Lobster Tails: Place the prepared lobster tails, meat-side up, on the preheated grill. Grill for about 5-8 minutes per ounce of tail, or until the lobster meat is opaque, firm to the touch, and cooked through. The internal temperature should reach 145°F (63°C). Avoid overcooking, as lobster meat can become tough.
- Baste with Cowboy Butter (Optional): During the last few minutes of grilling, you can gently spoon some of the Cowboy Butter over the lobster meat to infuse it with flavor as it finishes cooking.
- Serve: Once the lobster tails are cooked, remove them from the grill and transfer them to a serving platter. Generously spoon the remaining warm Cowboy Butter over the grilled lobster meat, allowing it to melt and coat the succulent flesh.
- Garnish and Serve: Garnish with extra fresh parsley, if desired, and serve immediately with lemon wedges on the side.
Enjoy these incredibly flavorful Grilled Lobster Tails with Cowboy Butter!
Tips for Success:
- Fresh Lobster: Use fresh, high-quality lobster tails for the best flavor and texture.
- Don’t Overcook: Lobster meat becomes tough when overcooked. Grill just until it’s opaque and firm.
- Cowboy Butter Flavor: Taste and adjust the seasonings of the Cowboy Butter to your preference, adding more red pepper flakes for heat or more lemon juice for tanginess.
- Herb Variations: Feel free to experiment with other fresh herbs like chives or oregano in the Cowboy Butter.
- Shallot Finely Diced: Ensure the shallot is finely diced so it cooks through quickly in the butter.
- Grill Temperature: Maintain a medium heat on the grill to cook the lobster evenly without burning the shell or drying out the meat.
- Serving Suggestions: Serve Grilled Lobster Tails with Cowboy Butter as a main course with sides like grilled asparagus, corn on the cob, or a fresh salad.
This dish is a delightful way to enjoy the sweetness of lobster enhanced by the bold and vibrant flavors of Cowboy Butter. Perfect for a special occasion!