The other day my girlfriend and I were taking a meat inventory of our freezer and found 4 wild caught lobster tails from the unexpected meat stockpile sale a few months ago. I had completely forgotten about them so we pulled them out to cook up. I had heard through a friend of mine that the smoked paprika rub I make is awesome on seafood as well. I had previously used it solely on red meat up until now. Just to be on the safe side, I only used it on about half the tails and let me tell you, it didn’t disappoint. Here’s what I came up with.
- 4 lobster tails cut in half lengthwise
- 1 cup grass fed butter or ghee
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 1/4 cup white wine
- zest of 1 lemon
- smoked paprika rub (optional)
- 1 lemon sliced for garnish
Melt butter in medium saucepan over medium heat. Once butter melts, add rosemary, thyme, and white wine and let mixture infuse. About 10 minutes. Meanwhile, line a baking sheet with aluminum foil and arrange lobster tails so the cut side is facing up. Remove herb butter mixture from stovetop and baste lobster tails. If using smoked paprika rub, sprinkle on top of tails now. Turn oven on to broil. Add lobster tails to oven and broil for 2-3 minutes. Remove and turn tails over. Baste with butter mixture and broil for another 2 minutes to get color on the tails. Remove again and turn tails over. Baste with butter and paprika mixture one final time and broil for 1-2 minutes. Garnish with lemon slices and a sprinkle of lemon zest. Serve with Oven Roasted Brussel Sprouts or Asparagus.