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.

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.

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.

Generously brush the lobster meat with half the cowboy butter. Save the remaining butter for serving.

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.

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.

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.

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.

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.

Return cooked shrimp and scrambled eggs to the pan, toss to combine, and heat through (1–2 minutes). Adjust seasoning to taste.

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.