Rock Lobster Dinner Recipe

Prepare lobster tails

If frozen, fully thaw lobster tails in the refrigerator for 24 hours or under cold running water for 30–60 minutes. Rinse and pat dry. Using kitchen shears, cut down the center of the top shell from the open end toward the tail, stopping before the tail fan. Pry the shell open and lift the meat, leaving the base attached at the tail; rest the meat on top of the shell (butterfly).

Season and preheat

Preheat oven to 425°F (220°C). In a small bowl, combine melted butter (reserve 1 tbs for basting), minced garlic, lemon juice, parsley, salt, and pepper. Brush about half of the mixture over the exposed lobster meat, making sure to get some into the slit and under the meat where possible.

Bake lobster

Place prepared lobster tails on a baking sheet lined with foil or in an ovenproof dish, shell side down. Roast in the preheated oven for 10–14 minutes for 6–8 oz tails, or until the meat is opaque and registers 140–145°F (60–63°C) on an instant-read thermometer. Larger tails (10–12 oz) may take 14–18 minutes. Halfway through cooking, baste once with reserved melted butter mixture.

Finish and rest

When cooked, remove from oven and immediately brush with remaining garlic-parsley butter. Let rest 2–3 minutes; the lobster will continue to cook slightly and juices will redistribute.

Sprinkle a light dusting of smoked paprika over the lobster meat for color and a hint of smokiness, if using. Serve each tail with a lemon wedge and extra melted butter on the side for dipping.