Ingredients:

  • 4 cold-water lobster tails (approx. 5–6 oz each)
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon juice, freshly squeezed
  • 0.5 tsp smoked paprika

Instructions:

  1. Using heavy-duty kitchen shears, cut down the center of the top shell toward the tail, stopping just before the fin. Gently spread the shell apart and pull the meat upward to rest on top of the shell.
  2. In a small mixing bowl, whisk together the melted butter, minced garlic, chopped parsley, lemon juice, and smoked paprika.
  3. Brush the lobster meat with olive oil and season with sea salt and black pepper. Generously brush the garlic-herb butter mixture over the meat, ensuring it seeps into the crevices.
  4. Place the prepared tails on a baking sheet and bake in a preheated oven at 425°F (218°C) for 12–15 minutes until the meat is opaque and reaches an internal temperature of 140°F (60°C).