Ingredients:

  • 4 cold-water lobster tails (5–6 oz / 140–170g each)
  • 1 tsp (6g) Sea salt
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 1/2 cup (113g) Unsalted butter, melted
  • 3 cloves Garlic, finely minced
  • 1 tbsp (4g) Fresh parsley, finely chopped
  • 1/2 tsp (1g) Smoked paprika
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Using heavy-duty kitchen shears, cut down the center of the top shell toward the tail, stopping just before the fin. Gently spread the shell apart with your thumbs, lift the meat upward to separate it from the bottom shell, and rest it on top of the closed shell halves in a 'piggyback' position.
  2. In a small mixing bowl, whisk together the melted unsalted butter, minced garlic, chopped parsley, lemon juice, and smoked paprika until well combined.
  3. Season the lobster meat with sea salt and cracked black pepper. Use a pastry brush to generously coat the meat with the garlic herb butter, ensuring it seeps into the crevices.
  4. Place the prepared tails on a rimmed baking sheet. Bake at 375°F (190°C) for 12–15 minutes until the meat is opaque and pearly white, reaching an internal temperature of 140°F (60°C).