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