Ingredients:

  • 2 lobster tails (6-8 oz each), preferably cold-water lobster
  • 6 tbsp (85g) unsalted butter, softened
  • 4 cloves garlic, minced (about 1 tbsp)
  • 1 tbsp fresh parsley, chopped
  • 1/2 lemon, juiced
  • 1/4 tsp red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 1 shallot, minced (about 1 tablespoon)

Instructions:

  1. Using kitchen shears or a sharp knife, carefully cut the top of each lobster tail shell lengthwise, being careful not to cut all the way through the bottom. Gently pry open the shell and loosen the lobster meat. Lift the meat slightly. Brush the meat with olive oil.
  2. In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and shallot and cook for 1-2 minutes, until fragrant (don't let it brown!). Remove from heat and stir in the chopped parsley, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
  3. Place the prepared lobster tails on a baking sheet. Generously brush the lobster meat with the garlic butter sauce, reserving some for later. Broil in the oven for 10-15 minutes, or until the lobster meat is opaque and cooked through (internal temperature reaches 140°F/60°C). Keep an eye on them – you don't want them to burn!
  4. Remove the lobster tails from the oven. Drizzle with the remaining garlic butter sauce. Serve immediately with your favourite side dishes.