Prep the lobster tails: Using kitchen scissors, cut down the top shell of each lobster tail, stopping just before the tail fin. Pry the shell open slightly and lift the meat so it sits on top of the shell—this is called the “butterfly” effect. Fancy, right?

Season the meat: Brush the lobster generously with melted butter, then sprinkle with garlic, paprika, salt, and pepper. Don’t skimp on the butter—this is the secret to juicy lobster.

Cook the lobster:

Broil: Preheat your broiler on high. Place the lobster tails on a baking sheet and broil 8–12 minutes (depending on size) until the meat is opaque and slightly golden on top.

Bake (alternative): Preheat oven to 425°F (220°C). Bake for 12–15 minutes until cooked through.

Grill (optional): Place tails shell-side down over medium heat for 5–7 minutes, then flip meat-side down for 1–2 minutes for a sear.

Baste for extra flavor: Halfway through cooking, brush with a little more butter. Don’t be shy—you’re making lobster, not salad.

Check doneness: Meat should be opaque, firm to touch, and reach an internal temp of 140–145°F. Overcooked lobster = sad, rubbery lobster.

Serve immediately: Plated with lemon wedges and maybe a sprinkle of parsley, because presentation counts.