Ingredients:

  • 4 cold-water lobster tails (approx. 5–6 oz / 160g each)
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 4 tbsp Unsalted butter, melted
  • 2 cloves Garlic, finely minced
  • 1/2 tsp Smoked paprika
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Fresh parsley, finely chopped

Instructions:

  1. Using kitchen shears, cut down the center of the top shell toward the tail, stopping just before the fin. Gently spread the shell and lift the meat upward, resting it on top of the closed shell halves (butterflying).
  2. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and smoked paprika. Season the lobster meat with salt and pepper.
  3. Generously brush the butter mixture over the exposed lobster meat using a pastry brush.
  4. Place the baking sheet on the top rack of the oven, approximately 4–5 inches from the broiler element. Broil for 8–10 minutes (roughly 1 minute per ounce) until the meat is opaque white and internal temperature reaches 140°F (60°C).
  5. Remove from the oven, brush with remaining garlic butter from the pan, and garnish with fresh parsley and lemon wedges.