Garlic Butter Baked Lobster Tails

Finely dice 0.25 cup of fresh parsley until it becomes nice small pieces.

Melt 1 stick of butter in a saucepan over medium heat, grate 3 cloves of garlic into it, then stir in 0.25 cup of chopped parsley, 1 tsp old bay seasoning, 0.5 lemon zest, and 1 tsp lemon juice until fully melted, smooth, and fragrant.

Cut down the back of each of the 4 lobster tails using kitchen shears until right before the tail fin, crack open the shell slightly, dislodge the meat, and pull it out to rest on top of the shell.

Season the 4 prepared lobster tails adequately with 1 tbsp all-purpose seasoning, 1 tsp smoked paprika, and 1 tsp old bay seasoning.

Preheat oven to 400 degrees, arrange the 4 seasoned lobster tails on a wire rack set inside a baking sheet, and bake in the oven for 10 to 12 minutes.

Mix 0.5 cup ketchup, 3 tbsp horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp white sugar, and 1 tsp lemon juice in a bowl until thoroughly combined into cocktail sauce, then chill in the refrigerator.

Add 1 tbsp avocado oil to a skillet, slice 1 lemon in half, and place them face down to sear until charred.

Remove the lobster tails from the oven after the initial bake, and brush them generously with the prepared garlic butter mixture.

Place the buttered lobster tails under the oven broiler for 3 to 4 minutes until evenly golden brown and cooked to an internal temperature of 145 degrees.

Transfer the cooked lobster tails to a serving plate, garnish with charred lemons and fresh chopped parsley, and drizzle with remaining melted garlic butter alongside the chilled cocktail sauce.