Lobster Tail Recipe

Prepare lobster tails

Thaw lobster tails completely if frozen and pat dry with paper towels. Place each tail on a cutting board with the top shell facing up. Using kitchen shears, cut lengthwise down the center of the top shell from the open end toward the tail fan, stopping at the base of the tail (do not cut the tail fan). Gently pry the shell open with your thumbs and lift the meat upward, keeping it attached at the base. Lay the meat on top of the shell (butterflied) and wipe again lightly to remove any stray shell pieces.

Make garlic-butter

In a small saucepan over low heat, combine the unsalted butter, olive oil, minced garlic, and lemon juice. Warm gently until the butter is melted and garlic is fragrant, about 2–3 minutes. Do not boil. Remove from heat and stir in paprika, sea salt, black pepper, and half of the chopped parsley (reserve the rest for garnish).

Season lobster and broil

Preheat your broiler on high and position a rack 6–8 inches from the heat source. Brush the exposed lobster meat generously with about two-thirds of the garlic-butter mixture. Place the prepared lobster tails on a rimmed baking sheet (meat side up). Broil for 6–10 minutes, depending on size: start checking at 6 minutes. The meat should be opaque, white with a slight pink hue, and register 140–145°F (60–63°C) with an instant-read thermometer. If you prefer a slight char, you can broil an additional 1–2 minutes but watch closely to avoid overcooking.

Finish and serve

Remove lobster tails from the oven and immediately brush with the remaining garlic-butter. Sprinkle with the remaining chopped parsley. Serve each lobster tail with lemon wedges on the side and additional melted butter if desired.