1 tsp fresh chopped parsley, plus more for serving
½ tsp paprika
¼ cup melted butter
salt and pepper
lemon wedges and extra melted butter for serving
Turn on your oven’s broil setting.
Using kitchen shears butterfly the tail. You cut down the center of the top shell, not cutting into the meat, stop when you get to the flat end of the tail. Loosen the meat and pull it upward, out of the shell. This takes a little time, don’t rush it. Squeeze the shell back together a bit and lay the meat on top of the shell. Salt and pepper the meat and place on a baking sheet.
In a bowl whisk together the melted butter, garlic, paprika, thyme, rosemary and parsley. Brush all over the lobster meat, including underneath.
Broil the tails for about one minute per ounce and don’t use the top rack, the lobster should be about 6 to 8 inches from the top.
Serve with melted butter, lemon wedges and a sprinkle of fresh parsley.