Ingredients:
- 2 large (4–5 oz) raw lobster tails, thawed
- 1 tablespoon fresh lemon juice, divided
- 4 tablespoons (½ stick) unsalted butter, softened
- 2 cloves garlic, finely minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh parsley, finely chopped, plus extra for garnish
- Pinch of paprika (optional)
Instructions:
- Thaw the tails completely overnight in the refrigerator, or submerge in cold water for 30–60 minutes, changing water every 15 minutes. Preheat oven to 400°F (200°C) and line a baking sheet. Rinse the thawed tails under cold water and pat them thoroughly dry.
- Prepare the Garlic Lemon Butter: In a small bowl, combine the softened unsalted butter, minced garlic, sea salt, black pepper, lemon zest, and chopped parsley. Mix until well combined. Reserve 1 tablespoon of the butter mixture for basting later.
- Butterfly the Tails: Using kitchen shears, cut straight down the centre of the top shell, stopping just before the tail fin. Do not cut through the bottom shell or the meat. Gently spread the shell open. Carefully lift the meat up through the slit and rest it directly on top of the shell. Lightly score the lobster meat down the centre and sprinkle with half of the reserved lemon juice.
- Bake Initial: Brush the majority of the garlic lemon butter mixture generously over the exposed lobster meat. Sprinkle lightly with paprika, if using, for color. Place the prepared tails on the baking sheet and bake for 12 minutes.
- Baste & Finish: Remove the tray from the oven. Brush the tails with the reserved 1 tablespoon of butter mixture and squeeze the remaining lemon juice over the meat. Return the tails to the oven and continue baking for another 3–6 minutes, until the internal temperature reaches 140°F (60°C). The meat should be completely opaque white.
- Rest and Serve: Remove the lobster tails from the oven and allow them to rest on the tray for 2–3 minutes (for carry-over cooking). Garnish with fresh parsley before serving immediately.