Ingredients:
- (6–8 oz) lobster tails, split
- Tbsp unsalted butter, softened
- cloves fresh garlic, finely minced
- Tbsp fresh parsley, finely chopped
- Tbsp fresh lemon juice
- /2 tsp lemon zest
- Tbsp dry white wine or water (optional)
- /2 tsp kosher salt (plus extra for seasoning)
- /4 tsp black pepper, freshly ground
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Make the compound butter: In a small mixing bowl, thoroughly combine the softened butter, minced garlic, chopped parsley, lemon juice, lemon zest, salt, and pepper until fully mixed.
- Prepare the lobster tails: Place the tail shell-side down. Using sharp kitchen shears, cut straight down the centre top of the shell, cutting only through the top shell membrane, from the wide end to the tip.
- Gently pull the shell open slightly. Carefully slide your fingers under the meat and gently lift it up and over the top of the shell, resting it exposed on top (piggybacking).
- Brush the exposed lobster meat generously with the compound butter mixture. Drizzle any remaining butter over the exposed areas. Sprinkle lightly with additional kosher salt if desired.
- Place tails meat-side up on the prepared baking sheet. Bake for 10–15 minutes, brushing lightly with optional white wine or water halfway through if the meat appears dry.
- Check doneness: The lobster meat should be opaque white throughout and firm to the touch, registering an internal temperature of 140°F (60°C). Remove from the oven immediately and serve hot.