Ingredients:

  • 2 medium/large Lobster Tails (6-8 oz each)
  • 4 tablespoons Unsalted Butter
  • 3 cloves Fresh Garlic, finely minced
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Lemon Zest
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Dry White Wine or Chicken Broth (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C) or position the broiler rack about 6 inches from the heat source. Line a baking sheet with foil.
  2. Using sharp scissors or a paring knife, carefully cut lengthwise down the top center of the shell, stopping just short of the tail fan. Gently pry the shell open and lift the meat out, resting it on top of the split shell cavity (piggy-backing).
  3. In a small saucepan over low heat (or gently in a microwave), melt the unsalted butter. Once melted, remove from heat. Stir in the minced garlic, lemon zest, lemon juice, salt, pepper, and optional wine/broth.
  4. Place the prepared lobster tails on the lined baking sheet. Using the basting brush, generously coat the exposed meat with half of the garlic butter mixture.
  5. Cook using the oven method for 12–15 minutes, or the broiler method for 6–8 minutes, watching very closely to prevent burning.
  6. Remove tails from the heat. Brush immediately with the remaining garlic butter. The meat is done when it is opaque white throughout and firm to the touch (internal temperature 140°F/60°C).
  7. Garnish generously with fresh parsley and serve immediately with extra lemon wedges on the side.