Ingredients:

  • 6–8 oz Raw Lobster Tails (2 or 4), split lengthwise
  • 1 cup Cold Water
  • Ice
  • 4 Tablespoons Unsalted Butter, softened
  • 2 cloves Fresh Garlic, minced very finely
  • 2 Tablespoons Fresh Parsley, finely chopped
  • 1 Teaspoon Fresh Chives (optional), finely chopped
  • 1 Tablespoon Fresh Lemon Juice
  • 1/2 Teaspoon Lemon Zest
  • 1/4 Teaspoon Kosher Salt
  • Pinch Black Pepper

Instructions:

  1. Position the oven rack 6 inches (about 15cm) from the heating element and turn the broiler to HIGH.
  2. Use kitchen shears to cut straight down the centre of the top shell of each lobster tail, stopping just before the tail fan. Gently pry the shell open. Carefully lift the meat up through the centre opening, resting it on top of the shell.
  3. Place the butterflied tails in a bowl of ice water for 5 minutes to firm the meat. Drain well afterwards.
  4. In a small bowl, thoroughly combine the softened butter, minced garlic, parsley, chives, lemon juice, zest, salt, and pepper to create the herb butter.
  5. Place the tails shell-side down on a baking sheet. Brush about half of the herb butter generously over the exposed lobster meat.
  6. Place the tray under the broiler and cook for 4 minutes.
  7. Remove the tray briefly, brush the remaining butter over the meat, and return to the broiler for another 4–8 minutes, checking internal temperature (aim for 140–145°F or 60–63°C).
  8. Remove immediately from the oven, squeeze fresh lemon wedges over the top, and serve.