Few things feel as indulgent as lobster tails straight from the broiler, and this garlic butter version delivers that restaurant-level experience right in your own kitchen. The butterfly cut is the real secret here — splitting the shell and resting the meat on top exposes it to direct heat, giving you that gorgeous golden finish while keeping the inside tender and juicy. A quick pan of melted butter with fresh garlic, lemon juice, parsley, and paprika comes together in minutes and does double duty as both a baste and a finishing sauce. Brushing the tails halfway through broiling means every bite is deeply flavored, not just the surface. Since this recipe is built entirely around fresh seafood, butter, and aromatics, there's nothing grain-based hiding in the ingredient list — it's naturally free of rye and any related concerns without requiring any substitutions or workarounds. Serve with lemon wedges and a little extra parsley, and you've got a showstopper dish that looks far more complicated than it actually is.
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Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil.
Using kitchen shears, cut straight down the center of the top shell of each lobster tail from the open end to just before the tail fan. Use your thumbs to gently spread the shell apart and lift the meat up and over the shell, resting it on top while keeping it attached at the base — this is the butterfly cut that exposes the meat for even broiling.
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