Ingredients:

  • 4 cold water lobster tails (5–6 oz each)
  • 1 tsp extra virgin olive oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp smoked paprika
  • 0.5 cup unsalted butter, softened
  • 3 cloves garlic, microplaned
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp fresh chives, minced
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F. Note: A hot oven is crucial for that initial sear of flavor.
  2. Butterfly the tails by cutting down the center of the top shell with shears, stopping just before the tail fan.
  3. Separate the meat from the shell using your fingers or a spoon, being careful not to detach it at the very end.
  4. Lift the meat up and over the shell, closing the shell halves underneath so the meat rests on top.
  5. Pat the lobster meat completely dry with paper towels until no moisture remains on the surface.
  6. Brush the meat with olive oil and sprinkle with sea salt and smoked paprika.
  7. Mash the softened butter with the garlic, lemon juice, parsley, chives, and pepper in a small bowl.
  8. Spoon the garlic herb butter generously over the exposed lobster meat.
  9. Bake for 12 minutes until the meat is opaque white and the shells are bright red.
  10. Check the internal temperature with a thermometer to ensure it has reached 140°F.