Butterflied Lobster Tails

Method

• Step-by-Step Method for Butterflied Lobster Tails
• Thaw lobster tails in the refrigerator overnight if frozen.
• Preheat oven to 220°C/425°F (alternatively, prepare a grill for medium-high heat).
• Using kitchen shears, cut through the top shell of each lobster tail lengthwise, stopping at the tail fin.
• Carefully spread the shell apart to expose the meat without detaching the shell.
• Gently lift the lobster meat, keeping it attached at the base, and lay it on top of the shell for the butterfly presentation.
• Rinse the butterflied lobster tails under cold water and gently pat dry with paper towels.
• In a small saucepan, melt the butter over low heat.
• Once melted, remove from heat and stir in paprika, garlic powder, lemon juice, salt, and white pepper until well mixed.
• Arrange butterflied lobster tails shell-side down on a lined baking tray or grill pan.
• Brush the seasoned butter mixture generously over the exposed lobster meat.
• (Parallel Step) Reserve some of the butter mixture for basting during cooking.
• Place lobster tails in the preheated oven (or on the grill).
• Bake or grill for 10–12 minutes, basting once halfway through, until meat is opaque and lightly golden but still tender.
• Remove lobster tails from oven or grill and allow to rest for 2 minutes.
• To plate, arrange lobster tails on a warmed serving dish, garnish with an extra drizzle of melted butter and a wedge of lemon if available.
• Serve immediately while hot, alongside a fresh green salad or steamed vegetables for balance.