Ingredients:

  • 2 lobster tails (6–8 oz each)
  • 4 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • ½ tsp paprika
  • 1 tbsp fresh lemon juice
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, finely minced

Instructions:

  1. Prep the tails. Use kitchen shears to cut straight down the center of the top shell lengthwise, stopping just before the tail fin. Note: This allows the heat to hit the meat directly.
  2. Butterfly the meat. Gently loosen the meat from the shell with your fingers, keeping it attached at the base. Lift the meat upward and rest it on top of the shell so it sits like a butterfly.
  3. Mix the baste. In a small bowl, whisk together the melted butter, minced garlic, paprika, lemon juice, salt, and pepper.
  4. Add the herbs. Stir in the chopped thyme and rosemary to the butter mixture.
  5. Coat the lobster. Brush this mixture generously over the exposed lobster meat, ensuring every crevice is coated.
  6. Arrange the tray. Place the tails on a baking sheet, leaving an inch of space between them for air circulation.
  7. Position the rack. Position the tray about 6 inches from the broiler element. Note: This is the precision checkpoint for a perfect char.
  8. Broil the tails. Cook for 6-10 minutes until the meat turns an opaque white and the edges become mahogany colored.
  9. Check the temp. Remove from the oven when the internal temperature reaches 140-145°F. According to [Serious Eats](https://www.seriouseats.com), using an instant read thermometer is the only way to ensure you don't overcook the protein.
  10. Finish and garnish. Sprinkle the fresh chopped parsley over the top while the butter is still sizzling.