Cowboy Butter Broiled Lobster Tail & Shrimp Fried Rice

1️⃣ Title:
Easy Homemade Cowboy Butter Broiled Lobster Tail & Shrimp Fried Rice — A Traditional, Healthy Comfort Meal

2️⃣ Introduction (Storytelling + Emotion):
Cowboy Butter Broiled Lobster Tail & Shrimp Fried Rice is one of those recipes that feels like a celebration and a cozy weeknight at the same time. I still remember the first time I made this — a rainy Sunday, a small apartment kitchen that smelled like garlic and lemon, and my partner’s eyes lighting up when I brought it to the table. It’s luxurious enough for holidays and date nights, yet simple and quick enough for a memorable weeknight dinner or Sunday family meal.

Whether you want to impress guests, treat your family, or enjoy a nutritious solo feast, this dish delivers buttery, garlicky lobster with bright, savory shrimp fried rice — bright flavors, comforting textures, and a homemade feeling every time.

Serves: 2–4 | Prep: 15 minutes | Cook: 20–25 minutes

3️⃣ 🧂 Ingredients:

• 2 lobster tails (6–8 oz each)
• 12–16 large shrimp, peeled and deveined (about 8 oz)
• 3 cups cooked day-old white or jasmine rice (or 3 cups cauliflower rice for low-carb)
• 6 tbsp unsalted butter, softened (for cowboy butter)
• 3 garlic cloves, minced (divided: 2 for butter, 1 for rice)
• 1 tbsp fresh lemon juice (plus lemon wedges to serve)
• 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
• 1/2 tsp smoked paprika
• Pinch cayenne pepper (optional, for heat)
• 1 tsp Worcestershire sauce or 1/2 tsp soy sauce (in cowboy butter)
• Salt and black pepper, to taste
• 2 tbsp olive oil or neutral oil (for frying rice)
• 2 eggs, lightly beaten
• 1 cup mixed vegetables (frozen peas & carrots or fresh diced carrots and peas)
• 3 green onions, sliced (reserve some for garnish)
• 2 tbsp low-sodium soy sauce or tamari (for gluten-free)
• 1 tsp toasted sesame oil (optional, for flavor)
• 1 tsp grated fresh ginger (optional, for rice)
• Optional garnish: lemon wedges, extra parsley, red pepper flakes

4️⃣ 👩‍🍳 Directions:

1. Preheat & prep: Preheat your oven broiler and move the oven rack to about 6–8 inches from the heat source. Line a baking sheet with foil. Thaw seafood if frozen. (Broiler preheat: ~5–10 minutes.)
2. Butterfly the lobster tails: Using kitchen shears, carefully cut down the top of the lobster shell lengthwise and pry the shell open. Gently lift the meat and rest it on top of the shell (butterfly). Pat dry and season lightly with salt and pepper.
3. Make cowboy butter: In a small bowl, mix 6 tbsp softened butter, 2 minced garlic cloves, lemon juice, parsley, smoked paprika, cayenne (if using), Worcestershire, and a pinch of salt and pepper. Taste and adjust.
4. Brush lobster tails: Generously brush the lobster meat with half the cowboy butter. Save the remaining butter for serving.
5. Broil lobster tails: Place lobster tails on the prepared baking sheet and broil for 8–12 minutes, depending on size, until the meat is opaque and slightly browned on top. Internal temp ~140–145°F. Baste once with more butter halfway through. Remove and let rest for 3–5 minutes.
6. Cook shrimp: While lobster broils, heat 1 tbsp oil in a large skillet or wok over medium-high heat. Season shrimp with salt and pepper. Cook shrimp 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
7. Scramble eggs: In the same skillet, add a little more oil if needed. Pour in the beaten eggs and scramble quickly until just set (1–2 minutes). Transfer eggs to a plate.
8. Stir-fry aromatics & veggies: Add remaining oil to the pan, sauté 1 minced garlic clove and grated ginger for 30 seconds, then add mixed vegetables and cook 2–3 minutes until heated through.
9. Add rice & seasonings: Break up cold rice with your hands and add to the skillet. Stir-fry 4–6 minutes, letting rice brown a bit. Add soy sauce/tamari, sesame oil, and most of the green onions. Stir well.
10. Combine shrimp & eggs: Return cooked shrimp and scrambled eggs to the pan, toss to combine, and heat through (1–2 minutes). Adjust seasoning to taste.
11. Plate & finish: Spoon a generous bed of shrimp fried rice onto plates. Place a broiled lobster tail on top, and dot with remaining cowboy butter. Garnish with sliced green onions, parsley, and lemon wedges. Serve immediately.

Cook’s tips inline:

• Broiler times vary by oven and tail size; watch closely so the lobster doesn’t overcook.
• Use day-old rice — it fries up with better texture. If using freshly cooked rice, spread it out to cool before frying.
• Let lobster rest 3–5 minutes after broiling to keep it juicy.

5️⃣ 💡 Tips & Variations:

• Low-carb swap: Replace rice with long-grain cauliflower rice; stir-fry 3–4 minutes until tender.
• Vegan/vegetarian option: Swap lobster & shrimp for king oyster mushrooms or smoked tofu; use vegan butter for cowboy butter and use tamari for seasoning.
• Gluten-free: Use tamari instead of soy sauce and ensure Worcestershire is gluten-free (or omit).
• Dairy-free: Make an herb olive-oil basted sauce (olive oil, garlic, lemon, parsley, smoked paprika) instead of cowboy butter.
• Lighter version: Use 2–3 tbsp butter and more lemon/herbs; or broil lobster with a garlic-lemon olive oil mix.
• Make-ahead & storage: Store components separately. Rice and shrimp keep well in an airtight container for up to 2 days; lobster is best day-of but will keep 1–2 days in the fridge (texture softens). Reheat rice in a skillet; gently reheat lobster at 300°F for 5–7 minutes or in a covered skillet with a splash of water (avoid microwave for lobster if possible).
• Serving ideas: Pair with a crisp salad, roasted asparagus, or citrusy slaw. A chilled glass of Sauvignon Blanc or an IPA pairs beautifully.
• To stretch the meal: Add edamame or extra veggies into the fried rice to bulk it up for more guests.

7️⃣ 🩺 Health & Lifestyle Tie-in (Optional):
Seafood is an excellent source of lean protein and heart-healthy omega-3 fats — shrimp and lobster help keep meals satisfying without excess calories when prepared simply. Swapping some butter for olive oil and bulking the fried rice with vegetables or cauliflower rice makes this dish even more nutrient-dense. Small choices like these can support long-term well-being — eating better today can reduce health-related costs down the road and help you feel great every day.

8️⃣ Conclusion:
This Cowboy Butter Broiled Lobster Tail & Shrimp Fried Rice is one of those dishes that feels special and familiar at once — perfect for celebrations, cozy dinners, or when you want something homemade with a little flair. If you make this dish, let me know in the comments or tag me on social — I’d love to see your version and any tasty twists you tried!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Cowboy Butter Broiled Lobster Tail & Shrimp Fried Rice

A luxurious and comforting dish combining buttery lobster with savory shrimp fried rice, perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 600

Ingredients Method Notes

Ingredients

  

For the lobster and shrimp

• 2 pieces lobster tails (6–8 oz each)
• 12–16 large shrimp, peeled and deveined (about 8 oz)

For the fried rice

• 3 cups cooked day-old white or jasmine rice (or cauliflower rice)
• 2 tbsp olive oil or neutral oil (for frying rice)
• 2 eggs lightly beaten
• 1 cup mixed vegetables (frozen peas & carrots or fresh diced carrots and peas)
• 3 pieces green onions, sliced (reserve some for garnish)
• 2 tbsp low-sodium soy sauce or tamari (for gluten-free)
• 1 tsp toasted sesame oil (optional, for flavor)
• 1 tsp grated fresh ginger (optional, for rice)

For the cowboy butter

• 6 tbsp unsalted butter, softened
• 3 cloves garlic, minced (divided: 2 for butter, 1 for rice)
• 1 tbsp fresh lemon juice (plus lemon wedges to serve)
• 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
• 1/2 tsp smoked paprika
• 1 pinch cayenne pepper (optional, for heat)
• 1 tsp Worcestershire sauce (or 1/2 tsp soy sauce in cowboy butter)
• Salt and pepper to taste

Method

 

Preparation

1. Preheat your oven broiler and move the oven rack to about 6–8 inches from the heat source. Line a baking sheet with foil. Thaw seafood if frozen.
2. Using kitchen shears, carefully cut down the top of the lobster shell lengthwise and pry the shell open. Gently lift the meat and rest it on top of the shell (butterfly). Pat dry and season lightly with salt and pepper.

Cooking

1. In a small bowl, mix 6 tbsp softened butter, 2 minced garlic cloves, lemon juice, parsley, smoked paprika, cayenne (if using), Worcestershire, and a pinch of salt and pepper. Taste and adjust.
2. Generously brush the lobster meat with half the cowboy butter. Save the remaining butter for serving.
3. Place lobster tails on the prepared baking sheet and broil for 8–12 minutes, until the meat is opaque and slightly browned on top. Baste once with more butter halfway through. Remove and let rest for 3–5 minutes.
4. While lobster broils, heat 1 tbsp oil in a large skillet or wok over medium-high heat. Season shrimp with salt and pepper. Cook shrimp 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
5. In the same skillet, add a little more oil if needed. Pour in the beaten eggs and scramble quickly until just set (1–2 minutes). Transfer eggs to a plate.
6. Add remaining oil to the pan, sauté 1 minced garlic clove and grated ginger for 30 seconds, then add mixed vegetables and cook 2–3 minutes until heated through.
7. Break up cold rice with your hands and add to the skillet. Stir-fry 4–6 minutes, letting rice brown a bit. Add soy sauce/tamari, sesame oil, and most of the green onions. Stir well.
8. Return cooked shrimp and scrambled eggs to the pan, toss to combine, and heat through (1–2 minutes). Adjust seasoning to taste.
9. Spoon a generous bed of shrimp fried rice onto plates. Place a broiled lobster tail on top, and dot with remaining cowboy butter. Garnish with sliced green onions, parsley, and lemon wedges. Serve immediately.

Notes

Broiler times vary by oven; watch closely to prevent overcooking lobster. Use day-old rice for better texture.