Ingredients:

  • 4 medium Lobster Tails (approx. 500–560 g total), thawed
  • 1 tsp light Olive Oil
  • 8 Tbsp (1 stick) Unsalted Butter, softened
  • 4 large cloves Fresh Garlic, finely minced
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 Tbsp Fresh Lemon Juice, freshly squeezed
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 Lemon wedges (for serving)

Instructions:

  1. Thaw and prepare the tails: Ensure tails are fully thawed. Pat the outsides completely dry. Using sharp kitchen shears, cut straight down the centre of the top shell, stopping before the fan (do not cut the bottom shell). Gently loosen the meat, lift it up and over the cut shell, resting it neatly on top. Score the exposed meat lightly (3-4 shallow cuts) and brush lightly with olive oil. Set aside on a rimmed baking sheet.
  2. Create the Garlic Butter Compound: In a small bowl, combine the softened unsalted butter, minced garlic, lemon juice, parsley, smoked paprika, salt, and pepper. Mix thoroughly until the mixture is uniform and creamy.
  3. Preheat and Initial Bake: Preheat your oven to 200°C (395°F). Divide the garlic butter mixture. Use approximately 3/4 of the mixture to stuff underneath and brush generously over the exposed lobster meat.
  4. Bake and Baste: Bake for 8 minutes. Remove the tails from the oven and brush the remaining 1/4 of the garlic butter mixture over the tops. Return to the oven and bake for another 4–7 minutes, depending on the tail size.
  5. Check for Doneness and Serve: Lobster is cooked when the meat is opaque white and the internal temperature reaches 60°C (140°F). If desired, broil for 60–90 seconds for extra caramelization. Garnish with fresh parsley and serve immediately with fresh lemon wedges.