Ingredients:

  • 2 large Lobster Tails (6–8 oz each), preferably thawed
  • Pinch of Sea Salt
  • Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter (for basting)
  • 1 small clove Garlic, minced very finely
  • 1 tsp fresh Lemon Zest
  • 1 Tbsp fresh Parsley, chopped finely
  • 1 tsp fresh Thyme leaves (optional)
  • 1/2 medium Lemon, cut into wedges (for serving)
  • 2 Tbsp additional Unsalted Butter, melted (for dipping)

Instructions:

  1. If using frozen tails, thaw them completely in the refrigerator 12–18 hours before cooking. Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
  2. Using kitchen shears, cut down the centre of the hard shell (the top), starting near the base and stopping just before the tail fan. Do not cut through the underside membrane.
  3. Gently pull the shell open from the cut. Carefully loosen the meat from the inside of the shell walls, lift it up and over the cut shell, resting it firmly on top (the ‘piggyback’ technique). Pat the lobster meat dry with paper towels.
  4. Prepare the Basting Butter: In a small saucepan, melt the 4 Tbsp of unsalted butter over low heat. Remove from heat and stir in the minced garlic, lemon zest, parsley, and thyme. Season lightly with salt and pepper.
  5. Generously brush the exposed lobster meat with half of the herb butter mixture.
  6. Place the tails on the prepared baking sheet. Bake for 6 minutes.
  7. Remove the tails from the oven. Brush them thoroughly with the remaining butter mixture, ensuring the tops of the meat are completely coated. Return to the oven.
  8. Continue baking for another 6–9 minutes. The lobster is perfectly cooked when the internal temperature registers between 140°F and 145°F (60°C and 63°C) at the thickest part.
  9. Remove the lobster from the oven and allow it to rest for 3 minutes. Serve immediately with lemon wedges and a small bowl of extra melted butter for dipping.