Ingredients:

  • 4 large lobster tails (3-4 oz / 85-115g each), fresh or fully thawed, shell on
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 5 large cloves fresh garlic, finely minced or crushed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon dry white wine (Optional, such as Pinot Grigio)
  • 1/2 teaspoon smoked paprika
  • Sea salt to taste (approx. 1/2 tsp)
  • Black pepper to taste (approx. 1/4 tsp)

Instructions:

  1. Prepare the lobster tails: If frozen, thaw fully under cold running water. Use kitchen shears to cut down the centre of the top shell, stopping before the tail fan. Gently pull the meat up and rest it on top of the shell (the 'piggyback' technique). Pat the exposed meat dry.
  2. Create the Garlic Butter Base: In a large skillet over medium heat, melt the unsalted butter. Allow it to gently foam and start turning a light nutty brown (beurre noisette).
  3. Infuse the Flavours: Reduce heat to low. Add the minced garlic to the melted butter and sauté gently for about 1 minute until fragrant. Ensure the garlic does not burn.
  4. Build the Sauce: Remove the pan from the heat briefly. Stir in the lemon juice, smoked paprika, salt, and pepper. If using wine, add it now and swirl to combine.
  5. Cook the Tails: Place the prepared lobster tails meat-side up in the hot skillet. Baste thoroughly with the garlic butter mixture.
  6. Finish Cooking: Cook on medium-low heat for 4–6 minutes, basting frequently. If the tails are thick, transfer the skillet to a preheated 400°F (200°C) oven for an additional 4–6 minutes until cooked through.
  7. Check Doneness: Lobster is done when the meat is opaque white throughout and registers an internal temperature of 135°F (57°C) at the thickest part.
  8. Serve: Remove the tails from the pan. Spoon the remaining garlic butter sauce over the top, garnish generously with fresh parsley, and serve immediately.