Ingredients:

  • 4 cold-water lobster tails (5–6 oz each)
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp fresh cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced into a fine paste
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Using kitchen shears, cut down the center of the top shell toward the fins, stopping just before the tail fan.
  2. Gently pry the shell open with your thumbs and lift the meat upward, squeezing the shell back together underneath so the meat rests on top while remaining attached at the base.
  3. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, paprika, salt, and pepper.
  4. Place the lobster tails on a rimmed baking sheet and use a pastry brush to liberally coat the exposed meat with the garlic butter mixture.
  5. Bake in a preheated oven at 400°F (200°C) for 8–10 minutes, or until the internal temperature reaches 140°F (60°C) and the meat is opaque. Garnish with fresh parsley.