1/2 Lobster Tail Recipe

Thaw (if frozen)

If using a frozen lobster tail, thaw overnight in the refrigerator or place sealed tail in a bowl of cold water for 30–60 minutes until pliable.

Rinse the lobster tail under cold water and pat dry with paper towels. Use kitchen shears to cut down the top of the shell lengthwise from the open end toward the tail fan, cutting through the top shell but not through the tail fan.

Gently pry the shell open with your fingers, then carefully lift the lobster meat out of the shell while keeping the base attached at the tail fan. Lay the meat on top of the shell (butterfly) and press the shell beneath to keep it flat. Sprinkle 1 tsp kosher salt evenly over the meat.

In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 1 tsp minced garlic and cook 30–45 seconds until fragrant — do not brown.

Remove from heat and stir in 1 tbs fresh lemon juice, 1 tbs chopped parsley, 1 tsp paprika, 1 tsp black pepper, and optional 0.25 tsp red pepper flakes. Keep warm.

Preheat your broiler to high and position the oven rack about 6 inches from the heating element. Alternatively preheat a grill to medium-high (about 400°F / 200°C).

Brush or spoon about half of the butter sauce over the lobster meat. Place the prepared lobster tail on a foil-lined baking sheet, meat-side up.

Broil for 6–10 minutes, depending on size, until the meat is opaque, firm, and registers 140–145°F (60–63°C) with an instant-read thermometer. If grilling, place meat-side up and cook 6–8 minutes with the lid closed, brushing once with additional butter halfway through.

During the last 1–2 minutes of cooking, spoon remaining butter sauce over the lobster so it glazes the meat.

Remove the lobster tail from the heat and let rest 2 minutes.

Garnish with 1 tbs additional chopped parsley and serve with lemon wedges. Serve with optional buttered or grilled bread for dipping.

Enjoy the lobster immediately while hot.