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2 Lobster tails
1 1/2 tablespoon butter, divided
pinch celtic sea salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon white pepper


Preheat broiler to high.
Set lobster tails on a baking sheet or in an oven safe dish.
With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down
to the tip of the tail, avoiding the meat. Devein and remove any grit if needed.
Carefully pull shell down, so meat looks like it is sitting on top of shell and open.
To make it look even better, slide a lemon wedge or two under the lobster meat in
between the meat and the tail.
Mix spices in a small bowl.
Sprinkle with spices.
Add small pats of butter along the lobster tail.
Place in oven on an upper middle rack.
Let cook until meat is opaque and white, about 8-10 minutes.
Remove and serve immediately with drawn butter.

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