Ingredients:

  • 2 Large Cold-Water Lobster Tails (approx. 225g / 8oz each)
  • 15ml (1 tbsp) Extra Virgin Olive Oil
  • 2g (1/4 tsp) Smoked Sea Salt
  • 1g (1/8 tsp) White Pepper
  • 115g (1/2 cup) High-fat European-style Unsalted Butter
  • 4 Cloves Garlic, microplaned
  • 5ml (1 tsp) Fresh Lemon Zest
  • 15ml (1 tbsp) Fresh Lemon Juice
  • 2g (1/2 tsp) Fresh Chives, finely minced
  • 1g (1 pinch) Red Chili Flakes

Instructions:

  1. Using kitchen shears, cut down the center of the top shell toward the tail, stopping just before the fin. Use your thumbs to gently spread the shell open and pull the meat upward, resting it on top of the closed shell.
  2. In a small saucepan over low heat, sauté the garlic in 1 tablespoon of butter until aromatic but pale. Remove from heat and whisk in the remaining cold butter one cube at a time to create a thick emulsion. Stir in the lemon zest, juice, and chives.
  3. Place the tails on a parchment-lined baking sheet and brush generously with the garlic butter. Position the oven rack 6 inches below the broiler.
  4. Broil for 7–9 minutes until shells are vibrant orange-red and the internal temperature reaches 57°C (135°F).