1. Prepare the Lobster Tails

• First, you’ll want to cut the lobster tails lengthwise. Using a sharp pair of kitchen scissors or a heavy knife, carefully cut along the top of the lobster shell. You want to expose the lobster meat, but leave the shell intact to help keep the lobster tender as it cooks.
• Gently lift the lobster meat out of the shell, but leave it attached at the base. If you’re feeling fancy, you can “butterfly” the lobster by pulling the meat up and over the shell so it sits on top. It’s not necessary, but it does make for a nice presentation!

2. Season the Lobster Tails

• Place the lobster tails on a baking sheet or a grilling rack. Drizzle with olive oil, then sprinkle generously with salt and pepper. The olive oil helps the lobster get a nice golden color, while the salt and pepper bring out its natural sweetness.
• Squeeze a little lemon juice over the lobster for a fresh citrusy zing.

3. Make the Cowboy Butter

• In a small bowl, combine the melted butter with the minced garlic, lemon juice, smoked paprika, red pepper flakes, Dijon mustard, Worcestershire sauce, and fresh herbs. Stir everything together until smooth and well-blended. The cowboy butter should have a nice balance of creamy richness, zesty lemon, and a hint of spice.

4. Cook the Lobster Tails

• Preheat your grill to medium-high heat (about 375°F), or preheat your oven to 425°F if you’re baking.
• Place the lobster tails on the grill, meat-side down, for about 4-5 minutes. You want to get a nice sear on the meat to give it a little char.
• Flip the tails over, and brush them generously with your cowboy butter. Cook for another 6-8 minutes, or until the lobster meat is opaque and easily flakes with a fork. The butter will melt and infuse the lobster meat with its flavorful goodness.

5. Finish and Serve

• Once your lobster tails are cooked, remove them from the grill or oven and brush them with more of that irresistible cowboy butter. Let them rest for a couple of minutes to let the juices redistribute.
• Serve the lobster tails with a sprinkle of fresh parsley for a pop of color and an extra squeeze of lemon on top if desired.