Cut tails. With the lobster tail shell side up, and the tail pointing away from you, cut through the center of the shell stopping at the base of the tail. Make sure your scissors are not cutting the meat, they should be between the shell and the meat.
Flip tails. Flip the lobster tail over onto its back and crack ribs down the center with your thumbs, or use the scissors to cut through the ribs, again making sure you aren’t cutting the meat..
Pull meat through. Gently pull the shell apart, sliding your fingers inside and running them down the inside of the shell to gently separate the meat from the shell. Carefully pull the shell apart and gently lift the meat up through the centerline cut down the shell, close the shell and lay meat on top.
Make butter mixture. In a separate bowl, make the herb butter. Add fresh chopped parsley, garlic, sea salt, juice from ½ a lemon, butter, black pepper, smoked paprika, and minced chili peppers to a small bowl. Whisk together until a paste forms.
Spread herb butter. Spread herb butter on top of the lobster meat. Place the cast iron under the broiler for 10 minutes. *Keep about 6” from the top heating element in the oven.
Make butter sauce. Remove lobster tails from the cast iron skillet. Pour the liquid inside into a saucepan. Add remaining 3 tbsp of butter and bring to a simmer then remove from the heat and pour into a small heat-proof bowl
HOW TO COOK FROZEN LOBSTER TAIL I don’t recommend cooking frozen lobster tails straight out of the freezer. Lobster tails taste amazing when you butterfly the meat and broil or bake them with herb butter on top. If you have to use frozen tails, I strongly recommend thawing them under cool running water or for about 24 hours in the fridge. Once they are thawed, you can follow this recipe for a buttery, flavorful tail you and your family are sure to enjoy!