Ingredients:

  • 2 Cold-Water Lobster Tails (6-8 oz each)
  • 1 tsp Extra Virgin Olive Oil
  • 1 pinch Sea Salt
  • 1 pinch Smoked Paprika
  • 4 tbsp Unsalted High-Fat Butter
  • 3 cloves Fresh Garlic, grated into a paste
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Fresh Parsley, finely minced

Instructions:

  1. Preheat your oven to 200°C (or set to broil).
  2. Using heavy-duty kitchen shears, snip down the center of the top shell, stopping just before the tail fin.
  3. Gently pry the shell open with your fingers and lift the meat upward, resting it on top of the joined shell pieces (the butterfly technique).
  4. Lightly coat the lobster meat with olive oil and season with a pinch of sea salt and smoked paprika.
  5. Melt 4 tbsp unsalted butter in a small pan over low heat until it starts to foam slightly.
  6. Stir in 3 grated garlic cloves and 1 tbsp lemon juice, then remove from heat immediately.
  7. Spoon half of the garlic butter over the lobster meat until every crevice is filled.
  8. Bake for 10 minutes until the meat is opaque and the shell is bright red. If broiling, cook for 8 minutes.
  9. Drizzle the remaining butter over the hot tails and garnish with 1 tsp fresh parsley.
  10. Serve immediately while the butter is still velvety and warm.