Ingredients:

  • 4 (approx. 6 oz / 170g each) raw lobster tails, split lengthwise
  • Pinch of fine sea salt
  • Freshly ground black pepper
  • 4 Tbsp (57g) unsalted butter, melted
  • 2 cloves garlic, minced very finely
  • 1 tsp fresh lemon zest
  • 1 Tbsp fresh parsley, finely chopped
  • ½ tsp smoked paprika
  • Pinch of cayenne pepper (optional)
  • 1 Tbsp fresh lemon juice (for finishing)

Instructions:

  1. If tails are frozen, thaw completely. Use kitchen shears to carefully cut down the centre top of the shell, stopping just before the tail fan. Gently pull the meat up and place it on top of the split shell ('piggybacking').
  2. In a small bowl, whisk together the melted butter, minced garlic, lemon zest, parsley, smoked paprika, and cayenne (if using).
  3. Lightly season the exposed lobster meat with salt and pepper. Generously brush half of the garlic butter mixture over the exposed meat.
  4. Preheat the air fryer to 380°F (195°C) for 3-5 minutes.
  5. Arrange the lobster tails in a single layer in the air fryer basket. Cook for 4 minutes.
  6. Carefully pull the basket out. Brush the remaining garlic butter over the meat. Return to the air fryer and cook for another 2–4 minutes.
  7. Check doneness: Lobster is done when the meat is opaque white throughout and reaches an internal temperature of 140°F (60°C).
  8. Immediately transfer tails to a platter. Drizzle with the reserved fresh lemon juice before serving.