Step-by-Step

Step 1: Prepare the Lobster Tails

1. Using kitchen scissors, carefully cut through the top shell of each lobster tail down to the tail fin. Gently loosen the meat from the shell without detaching it completely, then lift and rest the meat on top of the shell for a “butterfly” presentation. This not only looks stunning but helps the meat cook evenly.

2. Rinse the lobster tails under cold water and pat dry with paper towels. Brush each with a light coating of olive oil and season with salt, pepper, and smoked paprika. Let rest at room temperature while preparing the butter sauce.

Step 2: Make the Garlic Butter

1. In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant but not browned, about 2 minutes. Stir in lemon juice, zest, crushed red pepper flakes (if using), and chopped parsley. Reduce the heat to low and let the flavors infuse for another minute.

2. Set aside about 1/4 cup of the garlic butter for final drizzling. Keep the remaining warm to baste the lobster during cooking.

Step 3: Cook and Stack

1. Preheat your oven to 425°F (220°C). Arrange the lobster tails on a baking sheet lined with foil. Spoon generous amounts of garlic butter over the exposed lobster meat. Bake for 10–12 minutes, or until the meat is opaque and slightly firm to the touch. Avoid overcooking, which can make the lobster tough.

2. Once cooked, remove the lobster from the oven and let it rest for a couple of minutes. Using a sharp knife, slice the lobster meat into thick medallions. Stack the pieces vertically on a warm serving plate, spooning additional garlic butter between each layer. Garnish with thyme sprigs and a light squeeze of lemon.