Ingredients:

  • 4 cold-water lobster tails (approx. 5.5 oz each)
  • 4 tbsp unsalted butter, melted
  • 2 cloves garlic, minced finely
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp dried parsley
  • Fresh parsley, chopped for garnish

Instructions:

  1. Use kitchen shears to cut down the center of the top shell, stopping just before the tail fin. Gently pry the shell open and lift the meat upward, resting it on top of the closed shell halves (the 'piggyback' method).
  2. Check the center of the meat for a dark vein; remove it with the tip of your shears or a knife if present.
  3. Position your oven rack 4–5 inches below the broiler element and preheat the broiler on 'High'.
  4. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and dried parsley.
  5. Place lobster tails on a baking sheet. Generously brush the lobster meat with the butter mixture and season evenly with smoked paprika, sea salt, and black pepper.
  6. Broil for 5–8 minutes, or approximately 1 minute per ounce, until the meat is opaque and the internal temperature reaches 140°F (60°C).
  7. Remove from the oven and immediately brush with any remaining garlic butter. Garnish with fresh parsley before serving.