Ingredients (Serves 2–4):
- 4 lobster tails (4–6 oz each)
- ½ cup (1 stick) unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp paprika (adds color and mild flavor)
- Salt & freshly ground black pepper, to taste
- Chopped fresh parsley and lemon wedges, for garnish
How to Prepare:
1. Preheat oven:
- Preheat your oven to 425°F (220°C).
- Line a baking dish with foil for easy cleanup.
2. Butterfly the lobster tails:
- Using kitchen shears, cut down the top center of the shell lengthwise to the base of the tail (but don’t cut the meat).
- Gently pull the shell apart to expose the meat.
- Carefully lift the meat through the slit, resting it on top of the shell while keeping the base attached (this is the classic “butterflied” look).
- Make a shallow cut down the center of the meat to remove the vein if visible.
3. Make the garlic butter:
- In a bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and pepper.
4. Brush and bake:
- Place tails in the baking dish.
- Generously brush garlic butter over each lobster tail.
- Bake for 12–15 minutes, or until the lobster meat is opaque and slightly firm to the touch.
- Internal temp should reach 140–145°F (60–63°C).
- Optionally broil for 1–2 minutes at the end for a golden finish.
Serve With:
- Extra melted garlic butter for dipping
- Rice pilaf, mashed potatoes, or crusty bread
- Roasted asparagus or lemony green beans
- A crisp white wine like Sauvignon Blanc or Chardonnay