Ingredients:

  • 2 medium-large (4–5 oz / 115–140g each) raw, frozen lobster tails (thawed)
  • 1 tbsp Extra Virgin Olive Oil
  • Coarse Sea Salt and Freshly Cracked Black Pepper, to taste
  • 4 tbsp Unsalted Butter, softened to room temperature
  • 2 cloves Garlic, finely minced (or 1 tsp garlic paste)
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Lemon Zest
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 tsp Fresh Chives, finely snipped (Optional Garnish)
  • Lemon Wedges, for serving (Optional Garnish)

Instructions:

  1. Thaw the Tails: If frozen, thaw tails slowly overnight in the refrigerator, or use the quick method: place tails in a sealed bag and submerge in cold water, changing the water every 30 minutes until thawed (approx. 1 hour). Pat them completely dry before proceeding.
  2. Preheat the Oven: Set the oven temperature to 200°C (400°F). Prepare a baking sheet by lining it and lightly brushing with olive oil.
  3. Butterfly the Shell: Using kitchen shears, cut down the centre of the top (hardshell) of the lobster tail, starting from the thick end and stopping just before the fan tail. Do not cut the bottom shell.
  4. Open and Extract: Gently use your fingers to open the cut shell. Carefully pull the raw lobster meat through the slit, lifting it until it rests on top of the shell. Leave the meat attached at the base of the fan tail.
  5. Score the Meat: Lightly score the thickest part of the pulled-out meat lengthwise down the middle. Arrange the two tails on the prepared baking sheet.
  6. Prepare the Compound Butter: In a small bowl, combine the softened unsalted butter, minced garlic, smoked paprika, lemon zest, lemon juice, and parsley. Mix until thoroughly combined and creamy.
  7. Season the Tails: Brush the exposed lobster meat lightly with half of the compound butter mixture. Season generously with salt and pepper.
  8. Roast: Place the baking sheet into the preheated oven. Bake for 12 minutes.
  9. Baste and Finish: After 12 minutes, remove the tails from the oven. Brush the remaining compound butter over the meat. Return to the oven for an additional 2–3 minutes.
  10. Check Doneness: The lobster is finished when the flesh is opaque white and firm. Insert an instant-read thermometer into the thickest part of the tail. It should register 60°C to 63°C (140°F to 145°F).
  11. Rest: Remove the lobster from the oven and allow it to rest on the baking sheet for 2 minutes.
  12. Garnish and Serve: Transfer the butterflied tails to plates. Garnish with snipped chives and serve immediately with fresh lemon wedges.