Broiled Lobster Tails with Cowboy Butter Sauce

Set an oven rack about 6 inches (15 cm) below the broiler and heat the broiler on high, or heat a grill to medium-high.

Using kitchen shears, cut down the center of the top shell of each tail to the base of the fin. Gently lift the meat out through the opening, keeping it attached at the tail end, and rest it on top of the shell.

Brush the meat with olive oil and season with salt and pepper.

To broil, place the tails on a baking sheet and broil for 5 to 8 minutes, depending on size. To grill, cook meat side down for 3 to 4 minutes, then flip and cook 3 to 4 minutes more. The lobster is done when the meat is opaque white throughout and reads 140°F (60°C).

While the lobster cooks, melt the butter in a small saucepan over medium heat. Add the garlic and cook for about 1 minute, until fragrant.

Whisk in the mustard, lemon juice, smoked paprika and cayenne, then stir in the parsley, dill and chives and season with salt and pepper.

Arrange the lobster tails on a platter, spoon cowboy butter over the meat and serve with lemon wedges and the remaining sauce for dipping.