Ingredients:

  • 2 lobster tails, 6–8 oz (170–225 g) each, shell-on (fresh or fully thawed if frozen)
  • 1–2 tsp kosher salt (5–10 g), divided
  • Freshly ground black pepper, to taste
  • 6 tbsp unsalted butter (85 g), softened
  • 1 tbsp extra-virgin olive oil (15 ml) — optional
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 1 tbsp finely chopped fresh parsley (3 g)
  • 1 tsp finely chopped fresh chives or tarragon (optional) (1–2 g)
  • 1 tsp fresh lemon zest (about 1/2 lemon) (2 g)
  • 1 tbsp fresh lemon juice (15 ml)
  • 1/4 tsp salt (1.5 g) and 1/8 tsp freshly ground black pepper (optional)
  • Pinch of cayenne or smoked paprika (optional)
  • 1 lemon, cut into wedges
  • 1–2 tbsp melted butter (14–28 g) for brushing after cooking (optional)
  • Chopped parsley for garnish
  • Warm drawn butter or extra lemon wedges, optional

Instructions:

  1. Thaw and preheat: If frozen, thaw tails 24 hours in the refrigerator and pat dry. Set oven rack 6–8 inches (15–20 cm) from the broiler and preheat broiler to high.
  2. Prepare garlic-herb butter: In a small bowl, combine softened butter, olive oil (if using), minced garlic, chopped parsley, chives or tarragon (if using), lemon zest, lemon juice, salt, pepper, and cayenne. Mix until smooth and reserve 1–2 tablespoons for finishing.
  3. Split the lobster tails (butterfly): Place tail with underside down. Using kitchen shears or a sharp knife, cut through the top of the shell from the open end toward the tail tip, stopping before the tail fan. Pry shell open, loosen meat from shell keeping the base attached, lift meat to rest on top of the shell or leave slightly inset, and remove any visible dark vein.
  4. Season and baste: Lightly season exposed meat with a little kosher salt and pepper. Spoon or brush a generous layer (about 1–1½ tbsp per tail) of garlic-herb butter over the meat, pushing some under the meat where possible.
  5. Broil the lobster tails: Place tails meat side up on a rack over a baking sheet. Broil 6–10 minutes depending on size (smaller tails ~6–7 min, larger 8–10+ min), rotating once if needed. Cook until meat is opaque and firm, edges brown lightly, and internal temperature reaches about 140–145°F (60–63°C).
  6. Finish and rest: Remove from oven and immediately brush with reserved melted butter or set a pat of butter on each tail. Let rest 2 minutes, garnish with chopped parsley, and serve with lemon wedges and drawn butter.