Ingredients:

  • 2 Lobster Tails, approx. 6-7 oz each (Thawed)
  • 1/2 medium Lemon (Juice)
  • Kosher Salt and Black Pepper (To taste)
  • 4 Tbsp Unsalted Butter, softened (60g)
  • 2 cloves Garlic, finely minced (10g)
  • 1 Tbsp Fresh Parsley, finely chopped (Flat-leaf preferred)
  • Zest of 1/2 small Lemon
  • 1/4 tsp Smoked Paprika (Optional)
  • 1/4 tsp Salt (for the butter)

Instructions:

  1. Preheat and Prepare: Position an oven rack about 6 to 8 inches (15–20 cm) from the heating element. Preheat the broiler (grill) to high. Line a baking sheet with foil for easy cleanup.
  2. Thaw and Rinse: Ensure the lobster tails are fully thawed. Rinse the tails under cold water and pat them completely dry with kitchen paper.
  3. Cut the Shell: Using sharp kitchen shears, carefully cut down the centre of the top (humped) shell, starting from the wide end and cutting down to the tail fins. Do not cut through the tail fins or the bottom shell membrane.
  4. Open and Loosen: Gently insert your fingers under the cut shell and loosen the meat from the shell walls.
  5. Lift and Tuck (The Butterfly): Carefully lift the lobster meat entirely out of the shell, keeping the base of the meat attached to the tail fin. Gently press the empty shell halves back together and lay the meat on top of the closed shell (the 'piggyback' technique).
  6. Score the Meat (Optional): Lightly score the thickest part of the meat (just a few shallow cuts) to help the butter penetrate and prevent the meat from curling.
  7. Combine Butter Ingredients: In a small mixing bowl, combine the softened butter, minced garlic, parsley, lemon zest, paprika, and salt. Mix thoroughly until well combined.
  8. Brush the Tails: Reserve 1 tablespoon of the compound butter for serving. Use the remaining butter to generously coat the exposed lobster meat with a pastry brush.
  9. Broil: Place the prepared lobster tails directly on the foil-lined baking sheet.
  10. Cook and Monitor: Broil the tails for 8 to 12 minutes, depending on the thickness. Cook until the shells turn vibrant red and the meat turns opaque white (no translucency remaining).
  11. Check Doneness: The internal temperature, checked at the thickest part of the tail, should reach 140°F (60°C). Remove immediately.
  12. Rest and Finish: Let the tails rest on the counter for 3 minutes. Brush the remaining reserved butter over the hot lobster meat. Squeeze the juice from the reserved half-lemon over the top and serve immediately.