Easy Broiled Lobster Tail with Lemon Garlic Butter

If your 4 lobster tails were frozen, thaw them in cold water first. Hold down the tail end of each lobster tail and carefully cut down the center of the hard shell with kitchen shears without cutting through the bottom part of the shell. Gently open up the shell, remove the dark intestinal tract from the center of the meat, lift the lobster meat out of the shell, and push the shell together underneath so the meat rests on top. Repeat this with all lobster tails and place them on a lined baking sheet.

In a glass bowl, melt 0.25 cup of salted butter. Crush 2 cloves of garlic using a garlic press and add them to the melted butter. Squeeze 2 tsp of fresh lemon juice and add it to the bowl, followed by 0.5 tsp of smoked paprika and 1 pinch of cayenne pepper. Whisk all the ingredients together with a mini whisk until the sauce is completely smooth.

Using a silicone basting brush, scoop the butter mixture from the bottom of the bowl to pick up the crushed garlic, and brush the delicious butter mixture generously over every piece of the butterflied lobster tails until well coated.

Place the baking sheet with the 5 oz lobster tails into the oven and broil them for 5 minutes (following the formula of 1 minute per ounce of individual tail) until the lobster meat is fully cooked, opaque white, and tender.

Transfer the cooked lobster tails to a serving plate using tongs. Brush additional melted butter over the lobster, add fresh lemon wedges on the side, squeeze extra lemon juice on top, and garnish with chopped fresh parsley. Serve immediately with a small bowl of melted butter for dipping.