Ingredients:

  • 2 lobster tails (6-8 ounces/170-225g each), thawed if frozen
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
  • ½ teaspoon lemon zest
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Lemon wedges, for serving (optional)
  • Paprika, for dusting (optional)

Instructions:

  1. Using kitchen shears, cut down the center of the lobster shell lengthwise, stopping just before the tail fan. Gently separate the shell and lift the lobster meat, keeping the tail fan attached. Lift the lobster meat out, then place it on top of the shell, creating a 'butterfly' effect. Remove the intestinal vein. Pat the lobster meat dry with paper towels.
  2. In a small bowl, combine softened butter, minced garlic, parsley, thyme, lemon zest, salt, and pepper. Mix well until evenly combined.
  3. Place the prepared lobster tails on a baking sheet. Brush the lobster meat generously with the garlic herb butter. Lightly dust with paprika for color (optional). Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until the lobster meat is opaque and reaches an internal temperature of 135-140°F (57-60°C). The meat should be firm to the touch, but still tender.
  4. Remove from the oven and let rest for a few minutes. Serve immediately with lemon wedges.