Ingredients:

  • 4 lobster tails (approx. 6 oz / 170g each)
  • 1 tbsp olive oil
  • 1/2 cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Using kitchen shears, snip through the top center of the lobster shell down to the meat, being careful not to cut through the meat itself.
  2. Gently pry the shell open and lift the lobster meat upward, resting it on top of the shell to expose it to direct heat.
  3. In a bowl, whisk together the melted butter, minced garlic, lemon juice, smoked paprika, salt, and black pepper.
  4. Using a pastry brush, generously coat the lobster meat with the garlic butter mixture, ensuring the butter seeps between the meat and the shell.
  5. Lightly brush your baking sheet with olive oil and place the lobster tails on top.
  6. Roast at 425°F (218°C) for 10-12 minutes, or until the meat turns opaque and white.
  7. Use your thermometer to ensure the internal temperature is exactly 135-140°F (57-60°C).
  8. Remove from oven and let the tails rest for 3 minutes to allow carry-over cooking to reach the ideal temperature.
  9. Garnish with finely chopped fresh parsley before serving.