Ingredients:

  • 4 cold-water lobster tails (approx. 170g / 6oz each)
  • 1 tsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 cup unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Use kitchen shears to cut down the center of the top shell toward the fin, stopping just before the tail fan. Gently pry the shell open with your thumbs and lift the meat upward, keeping it attached at the base. Close the shell underneath the meat so it rests on top.
  2. In a small mixing bowl, whisk together the melted butter, minced garlic, lemon juice, parsley, salt, pepper, and paprika.
  3. Arrange the prepared tails on a parchment-lined baking sheet. Using a pastry brush, coat the lobster shells lightly with olive oil and then generously brush the lobster meat with the garlic butter mixture, ensuring it gets into every crevice.
  4. Place the tray in a preheated oven at 375°F (190°C). Bake for 12 to 15 minutes until the meat is opaque and white throughout and the shells are bright red. Remove when the internal temperature reaches 140°F (60°C).
  5. Immediately spoon any remaining butter from the baking sheet over the hot lobster tails. Serve immediately with extra lemon wedges.