Ingredients:

  • 4 tails (approx. 4–5 oz each) Frozen or Fresh Lobster Tails, thawed
  • 10 Tbsp Unsalted Butter, melted (divided for basting and dipping)
  • 1 large clove Garlic, minced finely (for basting)
  • 1 tsp Fresh Parsley, chopped
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp Fine Sea Salt
  • 1/8 tsp Freshly Ground Black Pepper
  • 1 small clove Garlic, minced (optional, for dipping)
  • 4 Fresh Lemon Wedges (for serving)

Instructions:

  1. If frozen, thaw the lobster tails slowly overnight in the refrigerator or under cold running water for 30–60 minutes. Pat them completely dry before proceeding.
  2. Preheat the broiler to High (typically 500°F / 260°C). Position the oven rack 6–8 inches (15–20 cm) below the heating element. Line a baking tray with foil.
  3. Melt 4 Tbsp of the unsalted butter. In a small bowl, combine 2 Tbsp of this melted butter with the minced garlic, 1 tsp parsley, 1 tsp lemon juice, salt, and pepper (this is the Basting Mix). Set the remaining 2 Tbsp of plain melted butter aside.
  4. Prepare the tails using the 'piggyback' method: Use kitchen shears to cut straight down the centre of the hard top shell, stopping just before the tail fin. Do not cut through the underside meat.
  5. Gently open the shell and loosen the meat from the bottom membrane. Lift the meat upwards and rest it on top of the cut shell for presentation. Pat the surface of the exposed meat dry and lightly score the thickest part.
  6. Place the prepared tails on the lined baking sheet. Use a pastry brush to generously coat the exposed lobster meat with the Lemon-Garlic Basting Butter mixture.
  7. Broil for a total of 8–12 minutes. Monitor constantly; the lobster is perfectly cooked when the meat is opaque white and the internal temperature reaches 140–145°F (60–63°C) at its thickest point.
  8. While the tails finish, warm the remaining 6 Tbsp butter (plus the 2 Tbsp set aside earlier) for dipping. Stir in the optional minced garlic, if using.
  9. Remove the tails from the oven immediately. Spoon a little extra dipping butter over the top and serve immediately with fresh lemon wedges.