Ingredients:

  • 2 Cold Water Lobster Tails (approx. 6–8 oz each)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter, melted
  • 2 large Garlic Cloves, finely minced
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Lemon Zest
  • 1 Tbsp Fresh Parsley, finely chopped
  • Pinch Paprika (optional)
  • 2 Fresh Lemon Wedges (for serving)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil. Gently melt the butter in a small saucepan or microwave-safe bowl.
  2. Combine the melted butter with minced garlic, lemon juice, lemon zest, and paprika (if using). Reserve approximately 1 teaspoon of this seasoned butter mixture for finishing.
  3. Butterfly the lobster tails: Using sharp kitchen shears, cut straight down the center of the hard top shell, starting near the fan tail and stopping just before the small flipper section. Do not cut through the bottom shell.
  4. Gently open the shell and slide your fingers or a spoon under the raw meat to lift the meat out through the opening, keeping the end connected to the tail flipper. Push the two halves of the empty shell back together to create a pedestal for the meat.
  5. Lightly brush the exposed lobster meat with half of the remaining garlic-herb butter. Sprinkle lightly with salt and pepper.
  6. Place the prepared tails on the baking sheet and bake for 12–15 minutes. Ensure the internal temperature registers 140°F–145°F (60°C–63°C) at the thickest part. The meat should be opaque white.
  7. Once removed from the oven, immediately brush the remaining butter sauce over the hot lobster meat.
  8. Drizzle with the small amount of reserved, unheated butter. Garnish generously with fresh chopped parsley and serve immediately with fresh lemon wedges.