Ingredients:

  • 2 cold-water lobster tails (6-8 oz each)
  • 4 tbsp unsalted grass-fed butter, softened
  • 3 cloves garlic, minced
  • 1 tsp fresh lemon zest
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh parsley, finely chopped
  • 0.25 tsp flaky sea salt
  • 0.25 tsp cracked black pepper
  • 2 lemon wedges

Instructions:

  1. Using heavy-duty kitchen shears, cut down the center of the top shell toward the fin, stopping just before the tail fan.
  2. Gently pry the shell open with your thumbs and pull the meat upward, resting it on top of the joined shell in a butterfly position.
  3. In a small bowl, mash the softened butter, minced garlic, lemon zest, and smoked paprika together until a smooth paste forms.
  4. Smear the garlic butter compound generously over the exposed lobster meat.
  5. Place lobster tails on a baking sheet equipped with a wire rack. Roast at 400°F (200°C) for 10-12 minutes until the meat is opaque and the butter is frantically bubbling an instant-read thermometer reaches an internal temperature of 140°F.
  6. Garnish with fresh parsley, sea salt, and black pepper. Serve immediately with lemon wedges.