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Pull butter out of the refrigerator, cut off the right amount, and place it in a small bowl. Leave it on the counter for about 30 minutes to let it soften. (Or soften in the microwave if you have that setting. Don't melt!)
Add lemon zest, chives, parsley, pressed garlic, and salt. Mix well until all ingredients are incorporated into butter. Set aside.
Pick up the lobster tail and cut the hard, outer shell down the middle all the way down to where the shell meets the tail.
To pull the shell apart, you will need to use some muscle and crack the ribs on the softer underside with your hands. But be careful not to actually crack the shell apart in two. (You can use gloves because the lobster may have spikes on their underbelly.)
Pull the shell open but don't break in half.
Use your fingers to gently and carefully pull the meat away from the shell walls and gently lift the meat out above the shell. (Make sure not to take the meat off the shell completely, it should still be attached to the end of the tail.)
Place the meat over the shell and repeat with remaining lobster tails. Place them on a baking sheet.
Preheat the oven broiler on high setting and move the rack to the middle of the oven. There should be about 6 inches between the top of the lobster meat and the broiler.
Pat the lobster meat with a paper towel to soak up excess moisture and season the meat with a little salt all around. (Not too much because there is some salt in the butter mixture.)
Spread 2/3 of the butter mixture among the four lobster tails and leave remaining butter to finish them off when baked.
Place the baking sheet with lobster tails unto the over, centering it under the broiler. Cook until the meat is white and opaque. Depending on the size of the lobster, it will take 10-12 minutes. (Smaller lobster tails would take less time (6-8 minutes) and larger lobster tails will take a couple minutes longer (12-14 minutes).)
To make sure that your lobster meat is cooked, best way is to use a digital read meat thermometer. Lobster meat should be cooked to 145° internal temperature. Make sure to take the reading of the thickest part of the meat and not touching the shell.
Once cooked, melt remaining butter mixture and brush each lobster tail with the flavorful melted butter.
Serve right away.