Cowboy Butter Lobster Grilled (Print Version)
# Ingredients:
→ Lobster
01 -
2 lobster tails, split lengthwise
→ Cowboy Butter Sauce
02 -
120 grams unsalted butter
03 -
2 cloves fresh garlic, minced
04 -
15 millilitres lemon juice
05 -
5 millilitres Worcestershire sauce
06 -
5 millilitres Dijon mustard
07 -
2.5 millilitres smoked paprika
08 -
1.25 millilitres red pepper flakes
09 -
8 grams fresh parsley, finely chopped
10 -
4 grams fresh chives, finely chopped
11 -
Salt and freshly ground black pepper, to taste
→ To Serve
12 -
Lemon wedges
# Instructions:
01 -
Preheat the grill to medium-high heat. Thoroughly clean and lightly oil the grates to prevent sticking.
02 -
Melt unsalted butter in a saucepan over low heat. Add minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, chopped parsley, chives, salt, and pepper. Stir until smooth and aromatic.
03 -
Arrange the split lobster tails on a tray. Brush the flesh generously with half of the cowboy butter sauce, reserving the remainder for serving.
04 -
Set the lobster tails flesh side down over the hottest section of the grill. Grill, undisturbed, for 5 to 6 minutes until lightly charred.
05 -
Carefully turn the lobster tails shell side down. Continue grilling 3 to 4 minutes, until the meat is opaque and just firm.
06 -
Transfer cooked lobster tails to a serving platter. Generously spoon over the remaining cowboy butter sauce and garnish with plenty of lemon wedges.
# Notes:
01 -
Monitor grilling closely to avoid overcooking; the lobster should remain opaque and tender.
02 -
Cowboy butter sauce can be prepared up to 3 days ahead and gently reheated when ready to use.
03 -
For milder flavour, reduce or omit red pepper flakes; for richer sauce, a splash of cream may be added.
04 -
Cowboy butter is also excellent served over grilled steak for a surf and turf presentation.