Ingredients:

  • 2 Lobster Tails (approx. 6–7 oz each), cold water preferred
  • 1 teaspoon Fresh Lemon Juice
  • 4 Tablespoons Unsalted Butter, melted
  • 2 cloves Garlic, freshly minced
  • 1 Tablespoon Fresh Chives, finely chopped
  • 1/2 teaspoon Fresh Lemon Zest
  • 1/4 teaspoon Sea Salt (for butter mixture)
  • Pinch Freshly Ground Black Pepper
  • 1/4 teaspoon Paprika (optional)

Instructions:

  1. Thaw and Rinse: If frozen, thaw the lobster tails completely. Rinse briefly and pat them completely dry with kitchen roll.
  2. Make the Piggyback Cut: Using kitchen shears, cut straight down the center top of the shell, starting near the thickest end and stopping just before the fan tail. Crucially, do not cut through the bottom membrane.
  3. Open and Lift: Gently open the cut shell. Carefully slide your thumb between the shell and the raw meat to loosen it from the bottom membrane.
  4. The Piggyback: Gently lift the meat up through the opening, resting it neatly on top of the shell where the slit was made. Slice down the middle of the exposed meat (lengthwise, not all the way through) to allow the butter to penetrate. Set aside on a baking tray.
  5. Mix the Butter: In a small bowl, melt the unsalted butter. Stir in the minced garlic, chopped chives, lemon zest, salt, pepper, and paprika (if using).
  6. Preheat and Baste: Move an oven rack to the highest position (about 6 inches from the heating element). Preheat the broiler to high. Brush half of the prepared garlic-herb butter generously over the top and sides of the exposed lobster meat.
  7. Broil: Place the baking tray under the preheated broiler. Cook for 8 to 12 minutes, depending on the size of the tails.
  8. Baste Mid-Cook: After 5 minutes, carefully pull the tray out and brush the remaining butter mixture over the tails. Return to the broiler.
  9. Check for Doneness: The lobster is cooked when the meat is opaque white and firm (internal temperature should register 140°F to 145°F / 60°C to 63°C).
  10. Rest and Finish: Remove the tails from the oven. Squeeze the teaspoon of fresh lemon juice over the cooked meat. Allow them to rest on the tray for 3 minutes before serving.