Ingredients:

  • 4 cold-water lobster tails (approx. 5–6 oz / 140–170g each)
  • 1 tsp (5g) Kosher salt
  • ½ tsp (2g) Freshly cracked black pepper
  • 4 tbsp (56g) Unsalted butter, melted
  • 2 cloves (10g) Garlic, minced or pressed
  • 1 tsp (2g) Smoked paprika
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tbsp (4g) Fresh parsley, finely chopped

Instructions:

  1. Using kitchen shears, snip down the center of the top shell toward the fin, stopping just before the tail fan. Gently pry the shell open with your thumbs. Reach under the meat to detach it from the bottom shell, then lift the meat upward and rest it on top of the closed shell flaps.
  2. Position oven rack 5–6 inches below the broiler. Whisk melted butter, garlic, paprika, lemon juice, and parsley in a small bowl. Arrange tails on a baking sheet, brush meat generously with the mixture, and broil until opaque and the butter is bubbling (approx. 1–1.5 minutes per ounce).
  3. Remove from oven when internal temperature reaches 140°F (60°C). Immediately brush with remaining garlic butter from the pan. Garnish with additional fresh parsley and serve with lemon wedges.