2 lobster tails, 6 – 10 oz. each (the larger tails are not as tasty)
2 T. butter, melted
1/8 t. salt
1/8 t. paprika
Preheat oven to broil. Position shelf in middle position of oven.
Place the 2 lobster tails on a plate, shell side (back side) facing up
Use kitchen shears and cut shell only in half horizontally, being careful not to cut into the meat.
Place your thumbs in the cut shell and gently open the shell slightly.
Reach through the cut shell, grasp around the meat and pull it all the way out of the shell, keeping the base attached.
Close the two sides of the shell together and place the meat on top of shell.
Use a paper towel and wipe off any moisture, shell fragments, or vein from the tails. Place tails on broiler rack.
Brush tails with melted butter and sprinkle with a little salt and paprika.
Take a wooden spoon and wedge it in the oven door so that the broiler element stays on to “grill” the lobster
Broil on middle shelf 5 minutes.
After 5 minutes, remove from oven and brush again with melted butter.
Move shelf to upper position, closer to broiler element.
Broil on upper shelf 3 – 10 additional minutes (smaller tails start checking temp at 5 minutes), until instant read thermometer registers 145 degrees
Check on tails in minute increments to ensure tails don’t burn!
Serve with hot, melted butter. Delicious!!
