lobster tail

Ingredients

• 1 whole lobster (approximately 1.5-2 lbs)
• 4 tbsp unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp paprika
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Prepare the lobster: Remove the lobster from the tank and twist off the tail. Rinse under cold water and pat dry with paper towels.
3. Make the garlic herb butter: In a small bowl, combine softened butter, minced garlic, parsley, thyme, and paprika. Mix well.
4. Season the lobster: Season the lobster tail cavity with salt and pepper.
5. Sear the lobster (optional): Heat olive oil in an oven-safe skillet over medium-high heat. Sear the lobster tail for 1-2 minutes per side to develop a nice color.
6. Roast the lobster: Place the lobster tail meat down in the skillet or a small, oven-safe baking dish.
7. Spread the garlic herb butter evenly over the lobster tail.
8. Roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
9. Let rest for 5-10 minutes before serving.

Notes

• For easy shell removal, you can gently slide a small knife under the lobster tail meat.
• To check for doneness, insert a meat thermometer into the thickest part of the tail.
• Serve with lemon wedges for squeezing.
• Storage: Leftover lobster meat can be stored in an airtight container in the refrigerator for up to 3 days. It's best used within 2 days for optimal flavor.