Ingredients:

  • 4 cold-water lobster tails (approx. 6 oz / 170g each)
  • 1/2 tsp (2.5g) Sea salt
  • 1/4 tsp (1.2g) Smoked paprika
  • 1/2 cup (115g) Unsalted butter, melted
  • 3 cloves Garlic, minced
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tbsp (4g) Fresh parsley, finely chopped
  • 1 tsp (2g) Fresh chives, minced

Instructions:

  1. Preheat your oven to 425°F (218°C). Using kitchen shears, snip the top of the lobster shell down the center toward the tail, stopping just before the tail fin. Gently pry the shell open and loosen the meat from the bottom, lifting it up to rest on top of the joined shell.
  2. In a small mixing bowl, whisk together the melted unsalted butter, minced garlic, lemon juice, parsley, and chives.
  3. Place the prepared tails on a baking sheet. Season the exposed meat with sea salt and smoked paprika. Generously brush the garlic herb butter over the meat until fully coated.
  4. Bake on the middle rack for 12 to 15 minutes. The lobster is finished when the meat is opaque and white with an internal temperature of 140°F (60°C). Remove from oven and brush with remaining pan butter before serving.