Grilled Lobster with Cowboy Butter

This grilled lobster tail recipe transforms an upscale restaurant favorite into an achievable backyard masterpiece. The smoky char from the grill combined with the rich cowboy butter creates an unforgettable summer meal that feels both indulgent and effortless.

I first made these lobster tails for my anniversary dinner when we couldn't get reservations at our favorite seafood restaurant. The cowboy butter sauce was such a hit that it's now our preferred way to enjoy lobster even over restaurant versions.

Ingredients

• 4 lobster tails Split them lengthwise for even cooking and that gorgeous presentation that makes everyone reach for their phones
• Unsalted butter The foundation of our cowboy butter using quality butter makes all the difference here
• Fresh garlic Nothing compares to freshly minced cloves their aromatic punch elevates the entire dish
• Lemon juice Brightens the richness and balances the butter perfectly
• Worcestershire sauce Adds that umami depth that makes people wonder what your secret is
• Dijon mustard Provides subtle tanginess and helps emulsify the sauce
• Smoked paprika The smoky element that makes this cowboy butter distinctive
• Red pepper flakes Adds a gentle heat that builds rather than overwhelms
• Fresh herbs Parsley and chives bring brightness and color
• Lemon wedges Essential for serving fresh citrus brings the whole dish to life

How To Make Grilled Cowboy Butter Lobster Tails

Prepare the grill

Heat your grill to medium high heat around 400°F. You want it hot enough to get good grill marks but not so hot that the butter immediately burns. Clean and oil the grates thoroughly to prevent sticking which is crucial for delicate lobster meat.

Make the cowboy butter

Melt your butter until just liquid but not bubbling. Combine with minced garlic lemon juice Worcestershire sauce Dijon mustard smoked paprika red pepper flakes chopped herbs salt and pepper. Stir until completely incorporated creating a fragrant sauce that will have everyone gathering around the grill.

Prepare the lobster

Using kitchen shears cut through the top shell lengthwise stopping at the tail fin. Gently spread the shell open and run your finger between the meat and shell to loosen it slightly lifting the meat to rest on top of the shell while keeping it attached at the tail. This presentation method allows for even cooking and maximum butter absorption.

Initial grilling

Place lobster tails flesh side down directly on the preheated grill. This initial direct heat sears the meat creating beautiful caramelization and grill marks. Cook for 5 6 minutes until you see the edges turning opaque.

Finish cooking

Flip the tails carefully using tongs shell side down and brush generously with more cowboy butter. Close the grill and cook for another 3 4 minutes until the meat is completely opaque but still moist and tender. The internal temperature should reach 140°F for perfect doneness.

Serve immediately

Transfer to a serving platter drizzle with remaining cowboy butter and garnish with fresh lemon wedges. The sauce should be pooling around the tails inviting everyone to dip each morsel.

My absolute favorite ingredient in this recipe is the smoked paprika. I discovered its magic when I accidentally used it instead of regular paprika and have never looked back. The subtle smokiness echoes the grill flavor and elevates this dish from good to unforgettable. My husband now requests this specific butter sauce for everything from steak to corn on the cob.

Selecting Perfect Lobster Tails

When shopping for lobster tails look for ones that smell fresh like the ocean with no ammonia scent. Cold water tails from Maine tend to be sweeter and more tender than warm water varieties. The shells should be hard and free from black spots which can indicate old age. Size matters here too aim for 4 6 ounce tails per person which cook evenly and quickly on the grill.

Make Ahead and Storage Tips

The cowboy butter sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Simply rewarm gently before using do not microwave on high as it may separate. Leftover cooked lobster though rare in my house can be refrigerated for up to 2 days. Use it cold in lobster rolls or gently rewarm it by placing in a zip top bag and submerging in warm not hot water for about 5 minutes. The butter sauce can also be frozen in ice cube trays then transferred to freezer bags giving you instant flavor bombs for future meals.

Perfect Pairings

These lobster tails deserve accompaniments that complement without competing. A simple lemon butter risotto makes an elegant base while grilled asparagus or corn provides textural contrast. For wine I recommend an unoaked Chardonnay or Albariño whose crispness cuts through the richness of the butter. If serving as part of a surf and turf consider a medium rare ribeye using the same cowboy butter for cohesive flavoring.

Recipe FAQs

→ How do I know when the lobster tails are fully cooked?

Lobster tails are done when the meat turns from translucent to completely opaque white with no gray coloring, and the shells turn bright red. They typically take about 8-10 minutes total on the grill. You can also use an instant-read thermometer - the internal temperature should reach 140-145°F (60-63°C).

→ Can I make this dish without a grill?

Absolutely! You can broil the lobster tails in your oven for similar results. Place them on a baking sheet about 6 inches from the broiler, flesh side up, and broil for 5-6 minutes until cooked through. You'll miss some of the smoky flavor, but the cowboy butter sauce will still be delicious.

→ How do I split lobster tails lengthwise?

To split lobster tails, use kitchen shears to cut through the top shell down the center to the tail fin, being careful not to cut through the bottom shell. Then use a knife to cut through the meat, following the line you made with the shears. Gently pull the halves apart, keeping the meat attached at the tail fin.

→ What sides pair well with cowboy butter lobster tails?

These decadent lobster tails pair beautifully with simple sides that won't overpower the star of the show. Consider grilled corn on the cob, roasted asparagus, a fresh garden salad, garlic bread for soaking up extra sauce, or a side of buttery mashed potatoes.

→ Can I make the cowboy butter sauce ahead of time?

Yes, you can prepare the cowboy butter sauce up to 24 hours in advance and store it covered in the refrigerator. Just gently reheat it before using to return it to a liquid state. Give it a good stir to recombine any separated ingredients before brushing it on your lobster tails.

→ What's the best type of lobster tail to use for grilling?

Cold water lobster tails (from Maine or Canada) are generally preferred for grilling as they tend to have firmer, sweeter meat than warm water varieties. Look for tails that are 6-8 ounces each for ideal grilling and even cooking.