I love crab meat, so you can imagine how exciting it must be for me to devour a lobster tail; more meat for less work in comparison to eating crab. Who knew cooking lobster tails is actually very simple - it's probably also very simple because I bought the tails at Loblaws instead of buying a whole red lobster. Enjoy this simple and delicious recipe!
- lobster tails - 2 pieces (6 oz. each)
- paprika - 1/4 teaspoon
- pepper and salt - to taste
- lemon juice - 1 tbsp
- melted butter - 2 tbsp
Clean both Lobster tails and using a pair of kitchen scissors, cut a vertical slit at the top of the lobster tail moving down to the tail. Pry the shells open and expose the flesh.
Note*: I forgot to butterfly my Lobster, which calls for much better presentation. To butterfly, at this point pull the meat out of the shell (ensuring it’s still in tact by the tail) and let it sit on top of the shell.
Sprinkle salt, pepper, paprika and chilli flakes on the meat and pour the melted butter on top.