1. Prepare the Lobster Tails

Start by preparing the lobster tails. Using a pair of kitchen shears or a sharp knife, cut down the center of the lobster shell to expose the lobster meat. Be careful not to cut all the way through; you want to leave the tail end intact. Gently pull apart the shell to reveal the lobster meat, then use your fingers to lift the lobster meat slightly out of the shell, allowing it to sit on top of the shell. This is known as “piggybacking” the lobster meat, which helps it cook more evenly and allows the garlic butter sauce to infuse more flavor into the meat.

After you’ve prepared the lobster tails, drizzle them with 3 tablespoons of melted butter, and season with salt, pepper, paprika, and garlic powder. Squeeze a bit of fresh lemon juice over the lobster tails for a touch of brightness. Set the lobster tails aside while you prepare the garlic butter sauce.

2. Make the Garlic Butter Sauce

In a small saucepan, melt ½ cup of unsalted butter over medium heat. Once the butter has melted, add the minced garlic and cook for 1-2 minutes, stirring constantly to ensure the garlic doesn’t burn. The garlic should become fragrant and soft, but not browned. Once the garlic has softened, add the fresh lemon juice and chopped parsley, then season with salt and pepper to taste. Stir the mixture to combine all the ingredients, and let the sauce cook for an additional minute or two, allowing the flavors to meld together. Keep the garlic butter sauce warm while you cook the lobster tails.

3. Cook the Lobster Tails

There are several methods for cooking lobster tails, including broiling, grilling, or baking. For this recipe, we’ll focus on broiling, as it gives the lobster tails a beautiful, slightly charred finish while cooking them quickly.

Preheat your broiler to high heat. Place the prepared lobster tails on a baking sheet, with the meat facing up. Broil the lobster tails for about 10-12 minutes, depending on their size, until the meat is opaque and firm to the touch. You can check for doneness by inserting a meat thermometer into the thickest part of the lobster meat. It should read 140°F (60°C) when fully cooked. Be careful not to overcook the lobster, as it can become tough and rubbery.

While the lobster tails are broiling, you can baste them with the garlic butter sauce once or twice to keep them moist and flavorful. The butter will melt over the meat, infusing it with rich, garlicky goodness.

4. Serve the Lobster Tails

Once the lobster tails are done cooking, remove them from the oven and transfer them to serving plates. Drizzle the remaining garlic butter sauce over the lobster meat for an extra layer of flavor. Garnish with freshly chopped parsley and an additional squeeze of lemon juice for a bright, refreshing touch.