Ingredients:

  • 4 Frozen Lobster Tails (3-4 oz each), thawed
  • 1 tsp Salt (for boiling water)
  • 8 Tbsp Unsalted Butter, room temperature
  • 4 large cloves Fresh Garlic, minced finely
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 Tbsp Fresh Chives, finely snipped
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Salt (or to taste)

Instructions:

  1. Thaw the tails by briefly boiling them (in shells) for 3 minutes, or soaking in cold water until pliable. Pat the thawed tails completely dry.
  2. Using kitchen shears, cut the top centre of the shell lengthwise, stopping just before the tail fan. Gently pull the meat up and rest it on top of the shell (fanning the meat).
  3. Set the oven to Broil (High setting, approximately 500°F/260°C). Line a baking sheet with aluminum foil or parchment paper.
  4. In a small bowl, combine the softened butter, minced garlic, smoked paprika, pepper, and 1/4 tsp salt. Mix until smooth.
  5. Gently fold the heavy cream, fresh lemon juice, parsley, and chives into the butter mixture until fully incorporated. Taste and adjust salt if necessary.
  6. Place the fanned lobster tails on the prepared baking sheet. Generously spoon the creamy garlic butter mixture over the exposed meat, ensuring the shell cavity is also filled.
  7. Place the baking sheet on the top rack of the oven (6-8 inches from the heating element). Broil for 8 to 12 minutes. Watch carefully as broiling is fast.
  8. The lobster is done when the meat is opaque white throughout and firm. The butter topping should be bubbly and slightly golden. Remove immediately.
  9. Finish by squeezing an extra dash of fresh lemon juice over the top before serving piping hot alongside crusty bread.