Ingredients:

  • 2 (6 oz / 170 g) cold-water lobster tails
  • 1 tbsp (14 g) unsalted butter, melted
  • ½ tsp (3 g) sea salt
  • ¼ tsp (1 g) cracked black pepper
  • 3 tbsp (42 g) unsalted butter, softened
  • 2 cloves (6 g) garlic, minced into a paste
  • ¼ cup (30 g) Panko breadcrumbs
  • 1 tbsp (3 g) fresh parsley, finely chopped
  • 1 tsp (2 g) lemon zest
  • 1 pinch (0.5 g) paprika

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Butterfly the lobster tails by cutting down the center of the top shell from the head toward the tail (without cutting through the bottom), then pry the shell open and lift the meat to rest on top of the shell.
  3. Brush the lobster meat lightly with 1 tbsp (14 g) of melted butter and season with salt and pepper.
  4. In a small bowl, combine softened butter, minced garlic, lemon zest, and paprika, stirring until a smooth paste forms.
  5. Fold in the Panko breadcrumbs and fresh parsley until evenly coated.
  6. Mound the garlic panko mixture generously over the top of each lobster tail, pressing down slightly to adhere.
  7. Bake on the prepared baking sheet for 12–15 minutes.
  8. Switch the oven to Broil for the final 2 minutes, watching closely until the topping is deep mahogany-gold and the meat is opaque.