— 1 1/2 lb lobster tails 4, between 4 and 6 ounces (ca. 227 g) each
— Kosher salt
— white pepper
— Paprika, either smoked or sweet
— 1/2 cup unsalted butter melted
Preheat broiler to 450.
Using sharp kitchen shears, cut the shell from top to tail, leaving the tail intact.
Carefully lift the entire lobster out of the shell, keeping the tail meat intact. Close the shell and rest meat on the closed shell.
For each lobster tail, season liberally with kosher salt, white pepper and paprika. Brush with butter.
Place on baking sheet lined with aluminum foil.
Broil just until meat turns pink, about 7-10 minutes, depending on size.
* Figure on 4-6 ounces of cleaned and trimmed lobster tail per person.
* Clarified butter can be made ahead and reheated just before serving.
* Lobster is done when the meat is opaque and slightly firm to the touch.
* Nutritional value is based on weight with shell.