Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Butterfly the lobster tails: Place each lobster tail, shell-side down, on a cutting board. Using kitchen shears or a sharp knife, cut down the top of the shell lengthwise, stopping just before the tail fin. Gently spread the shell open to expose the meat.
- Carefully loosen the lobster meat from the shell by sliding your finger or a small spoon underneath it. Lift the meat up and over the top of the shell, resting it on top. This makes the meat more accessible for broiling and basting.
- Place the prepared lobster tails on the prepared baking sheet.
- Prepare the garlic lemon butter sauce: Mince the garlic and finely chop the parsley. Juice the lemon.
- In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Stir in the lemon juice and kosher salt. Remove from heat.
- Brush the lobster meat generously with the garlic lemon butter sauce. Sprinkle with chopped parsley.
- Broil for 8-10 minutes, or until the lobster meat is opaque and cooked through. The internal temperature should reach 140°F (60°C).
- Serve immediately, with extra lemon wedges on the side if desired.
Notes
For a richer flavor, you can add a pinch of red pepper flakes to the butter sauce. If you don't have fresh parsley, you can use 1 teaspoon of dried parsley.