Ingredients
Lobster Tails
- 2 lobster tails, 4-5 ounces (110-140 grams) each
- 2 tablespoons unsalted butter
- 1 clove garlic
- ¼ teaspoon paprika
- kosher salt to taste
For Serving (optional)
- lemon wedges
- parsley
- melted butter
Instructions
- Preheat oven to broil.
- Use kitchen scissors to cut through the top of the shell lengthwise, stopping just before the base. Carefully spread the shell apart and detach the lobster meat from the sides of the shell, keeping it attached at the base. Lift the lobster meat over the shell and squeeze the shell back together underneath. Place the butterflied lobster tails in a baking dish.
- Melt the butter. Mince the garlic and stir into the butter.
- Drizzle the garlic butter over the lobster meat. Sprinkle with paprika and a bit of salt.
- Place the lobster tails in the oven on the center rack for 5-6 minutes or until the shell turns red and the meat is opaque.* Watch closely as cooking the lobster too long can make the meat tough and rubbery!
- Garnish with parsley and lemon wedges. Serve with melted butter for dipping if desired.
Notes
Cook time: Lobster tail should be broiled for about one minute per ounce of each individual lobster tail; as my lobster tails were five ounces each, I broiled them for just over five minutes