To butterfly lobster tails (suitable for all cooking methods except for boiling)
Using sharp kitchen shears, cut through the upper shell lengthwise towards the center, leaving the tail fin intact (do not cut through it). It’s easiest to do this with the shell side facing up.
Flip the tail over. You might find a dark digestive tract running through the upper part of the meat. Remove it with a paper towel, and rinse and dry the lobster tail/exposed meat.
Carefully loosen the meat from the bottom by turning the lobster tail upside down, and with your thumbs push the ribs to crack them and loosen the meat.
Flip again, then run your fingers between the meat and the lower shell and push the meat outside of the shell so it’s beautifully displayed on top of the shell.
Preheat the oven to 500°F/260°C, and place the lobster tails on a baking sheet/pan. In a small bowl, combine the melted butter with the garlic and paprika.
Brush the butter over the lobster meat and place the sheet in the oven 8–10 inches below the broiler. Cook for 6–8 minutes depending on the size of the tails.
Remove from the oven, season with salt and pepper, a drizzle of lemon juice, and garnish with chopped parsley.
This method is similar to broiling except you’ll reduce the heat and extend the cooking time. Heat the oven to 425°F/218°C and place the tails in a baking dish with a small splash of water or wine. The liquid helps to keep the lobster meat juicy.
Cook the tails for 1 – 2 minutes per ounce.
Bring 1-inch water to a boil in a large pot or deep skillet with a tight-fitting lid.
Place a steamer basket over water and place the tails cut side up in the basket.
Cover and steam the tails for 1 minute per ounce.
Boil (do not butterfly):
Boil water in a large pot and submerge the whole, uncut tails into the water.
Cook for about 1 minute per ounce until the shells are red. The tails will be very hot when you remove them from the water, so be sure to let them cool before handling.
Preheat the grill to medium and brush the lobster tails with olive oil and season with salt and pepper.
Place the lobster flesh side down and grill for 4 – 5 minutes. Flip the tails over and continue grilling for another 2 – 4 minutes until cooked through.
Storing: While the cooked tails are best if eaten on the same day, you can store them in the refrigerator in an airtight container for up to 2 days. To reheat the tails, cover with foil and heat in the oven at 325°F/163°C for 8–10 minutes.
Doneness. The best way to know when your lobster meat is ready is to use a kitchen thermometer. The internal temperature should read between 135°F to 140°F /57°C to 63°C. The flesh will be pinkish-white in color and will be firm when you touch it.