Ingredients:

  • 4 Cold-water lobster tails (5–6 oz each), thawed
  • 1 tsp Sea salt
  • 1/2 cup Grass-fed salted butter, melted
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1 tbsp Fresh parsley, finely minced
  • 1/2 tsp Dried oregano
  • 1 Fresh lemon, halved

Instructions:

  1. Using sharp kitchen shears, snip through the center of the top shell toward the fins, but do not cut the tail fan.
  2. Gently pry the shell open with your thumbs and lift the meat upward, squeezing the shell halves back together underneath so the meat sits on top of the shell.
  3. In a small bowl, whisk the melted butter, garlic powder, smoked paprika, parsley, and dried oregano.
  4. Rinse the lobster meat and pat it completely dry with paper towels. Dry meat is essential for the butter to adhere rather than sliding off.
  5. Preheat your oven to 400°F (200°C). Arrange the lobster tails on your rimmed baking sheet and brush the meat generously with about two thirds of the herb butter mixture.
  6. Slide the tray into the center rack of the oven. Bake for 8 minutes until the shells turn bright red and the meat is opaque. If you are using larger tails, check the internal temperature; it should hit 140°F (60°C).
  7. Remove the tails from the oven and immediately brush them with the remaining herb butter. Squeeze the fresh lemon juice over the hot meat. Garnish with the remaining fresh parsley and serve immediately while the butter is still velvety.