Creamy Garlic Butter Lobster Tails

Preheat your oven to 400°F (200°C).
Using kitchen shears, carefully cut the top shell of the lobster tail lengthwise, stopping at the tail fin (do not cut all the way through).
Gently pull apart the shell, and loosen the lobster meat from the shell, leaving it attached at the tail end.
Season the lobster meat with olive oil, salt, pepper, and lemon juice. Place the lobster tails on a baking sheet lined with parchment paper.
2. Cook the Lobster Tails:
Bake the lobster tails in the preheated oven for 12-15 minutes, or until the meat is opaque and cooked through (the internal temperature should reach 140°F or 60°C). The lobster meat should be firm but tender.
3. Prepare the Garlic Butter Sauce:
While the lobster tails are baking, heat the butter in a large skillet over medium heat.
Add the minced garlic to the pan and sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
Stir in the heavy cream and bring the sauce to a simmer. Let it cook for 2-3 minutes to thicken slightly.
Add the smoked paprika, garlic powder (if using), and salt and pepper to taste. Stir to combine.
Remove from heat and stir in fresh parsley and lemon juice for extra flavor.
4. Assemble the Dish:
Once the lobster tails are done, remove them from the oven and brush them generously with the creamy garlic butter sauce.
Serve the lobster tails on a platter, drizzling any remaining sauce over the top.
Serving and Storage Tips: