Ingredients:

  • 2 large (6-8 oz / 170-225g each) raw lobster tails, thawed if frozen
  • 1 tbsp (15 ml) olive oil or melted unsalted butter (for brushing before garlic butter)
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • Optional: Paprika, for colour
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 2-3 cloves garlic, minced very finely
  • 2 tbsp (30g) fresh parsley, finely chopped
  • 1 tbsp (15g) fresh chives, finely chopped
  • ½ lemon, juiced (approx. 1 tbsp / 15ml fresh lemon juice)
  • ¼ tsp (1.25ml) sea salt
  • Pinch of freshly ground black pepper
  • Fresh lemon wedges (for serving, optional)
  • Extra chopped fresh parsley (for serving, optional)

Instructions:

  1. Preheat your broiler to high, positioning an oven rack about 6-8 inches (15-20 cm) from the heating element. Line a baking sheet or broiler-safe pan with parchment paper or foil for easy cleanup.
  2. In a small bowl, combine the softened unsalted butter, minced garlic, chopped parsley, chopped chives, fresh lemon juice, sea salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the butter is aromatic. Set aside.
  3. Place a lobster tail, shell-side up, on a cutting board. Using sturdy kitchen shears (or a sharp knife), cut lengthwise down the centre of the top shell, from the end closest to the body to the base of the fan tail. Be careful not to cut through the bottom shell. Gently pry the shell open with your thumbs, separating the meat from the shell. Carefully lift the lobster meat up through the opening you've created, resting it on top of the shell, keeping the very base of the tail meat attached to the shell. The tail should now sit majestically on its shell 'pedestal'. Lightly score the top of the lobster meat down the middle (just a shallow cut, not all the way through) to allow the butter to penetrate and help with even cooking. Rinse the lobster meat under cold water if any dark vein is visible or to remove any errant shell bits, then pat very dry with paper towels. Repeat for the second tail.
  4. Place the butterflied lobster tails on your prepared baking sheet. Lightly brush the exposed lobster meat with olive oil or a little melted butter (this helps prevent drying out). Sprinkle with a pinch of salt, pepper, and optional paprika. Now, generously slather the lobster meat with about half of your prepared garlic herb butter, ensuring it gets into those scores.
  5. Transfer the baking sheet to the preheated broiler. Broil for 6-10 minutes, keeping a very close eye on them. The cooking time will depend on the size of your tails and the strength of your broiler. The lobster meat will turn opaque white and curl slightly. The top should be lightly golden brown and slightly caramelised. For precise doneness, use an instant-read thermometer. The internal temperature should reach 140-145°F (60-63°C) at the thickest part.
  6. Once cooked, remove the lobster tails from the oven. Brush generously with the remaining garlic herb butter. The residual heat will melt it beautifully. Let them rest for a minute or two before serving. Garnish with extra fresh parsley and serve immediately with lemon wedges.