Easy Lobster Tails

Method

1. If the tails are frozen, thaw overnight in the refrigerator, or place them in a sealed bag submerged in cold water for about 30 minutes.
2. Preheat the oven to 260°C.
3. Butterfly the lobster tails. Using kitchen shears, cut down the centre of the top shell lengthwise from the open end towards the tail, without cutting through the bottom shell or detaching the tail. Gently spread the shell, lift the meat upward and rest it on top of the shell while leaving it attached at the tail. Place on a baking tray.
4. Whisk together the melted butter, garlic, lemon juice, smoked paprika and cayenne. Brush over the lobster meat.
5. Bake until the meat is opaque and lightly browned. The original recipe uses a guide of about 1 minute per 28g of individual tail — for a 280g tail, approximately 10 minutes.