Ingredients:

  • 2 whole raw, frozen or thawed lobster tails (4–6 oz / 115–170 g each)
  • 1 teaspoon Olive Oil, for coating the baking tray
  • Flaky sea salt (such as Maldon) and freshly cracked black pepper, to taste
  • 4 oz (115 g) Unsalted Butter, softened slightly
  • 2 cloves Garlic, minced finely
  • 1 tablespoon Fresh Lemon Juice, plus extra wedges for serving
  • 1 tablespoon Fresh Parsley, finely chopped
  • 1 teaspoon Fresh Chives, finely snipped
  • 1/4 teaspoon Paprika (for colour)
  • Pinch of cayenne pepper (optional, for a subtle kick)

Instructions:

  1. Combine Ingredients: In a small bowl, mix the softened butter, minced garlic, lemon juice, parsley, chives, paprika, and cayenne (if using). Season lightly with salt and pepper.
  2. Divide the Butter: Reserve about 1/3 of the butter mixture for a final, fresh sauce. Place the remaining 2/3 of the butter in a small saucepan.
  3. Melt the Basting Butter: Gently melt the 2/3 portion of the butter mixture over low heat until liquid. Keep warm.
  4. Preheat: Position an oven rack 6–8 inches (15–20 cm) from the heating element and preheat the broiler on high. Lightly grease a baking sheet.
  5. Cut the Shell: Using kitchen shears, carefully cut down the centre of the top, hard shell of each tail, starting near the thickest end and stopping just before the tail fan. Do not cut the underside of the shell.
  6. Open and Lift: Gently open the shell and, using your fingers, lift the raw lobster meat out of the shell. Keep the meat attached at the tail end.
  7. Position the Meat: Lay the empty shell back down on the tray. Position the lifted lobster meat over the top of the shell cut, creating the 'piggyback' look. Score the meat lightly down the centre top to help it cook evenly and absorb the butter.
  8. Initial Basting: Brush the exposed lobster meat liberally with the melted Lemon-Garlic Herb Basting Butter. Season lightly with salt and pepper.
  9. Broil: Place the baking sheet under the preheated broiler. Cook for 8 to 12 minutes.
  10. Monitor and Baste: After 5 minutes, briefly pull the tray out and baste the meat again with the remaining melted butter.
  11. Check for Doneness: The lobster is done when the shell is bright red and the meat is opaque white throughout. The internal temperature must register 140°F (60°C) at the thickest part.
  12. Rest and Finish: Remove the tails from the oven. Brush immediately with the reserved, unmelted 1/3 portion of the fresh compound butter, allowing it to melt into the hot meat.
  13. Garnish and Serve: Serve immediately with fresh lemon wedges and a light sprinkle of fresh parsley.