Preheat broiler

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 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. This will help the shell open easier so you can remove the meat.

Flip lobster tail shell side up and 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.

The lobster meat will open down the center, Let this remain open to butterfly the lobster tail.

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.

Place lobster tails in a 12” cast iron. You can also use a roasting pan or a heavy baking sheet.

Cut the remaining ½ of lemon into slices. Add the slices to the cast iron skillet with the lobster.

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.

Remove lobster tails from the cast iron skillet and 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

Return lobster tails to the cast iron skillet and pour 1 tbsp of butter mixture on top of each.

Serve immediately and enjoy!