Broiled Lobster Tails with Brown Butter

Method

1. Set an oven rack 5 inches from the broiler and heat to high. Using kitchen shears, cut down the center of each shell to the base of the tail. Gently pry the shell open and lift the meat, resting it on top of the shell. Pat dry.
2. Melt 2 tablespoons of the butter with the garlic and paprika. Brush it over the meat and season with salt.
3. Broil 6 to 8 minutes, until the meat is opaque and reaches 140°F (60°C). Do not walk away; lobster overcooks quickly.
4. Meanwhile, cook the remaining butter in a small saucepan over medium heat, swirling, until it turns amber and smells like toasted nuts, 4 to 5 minutes. Add a squeeze of lemon.
5. Serve the lobster with brown butter, lemon wedges and parsley.

Storage: Best eaten right away. Chop leftover lobster into a salad or fold into scrambled eggs.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.