Perfectly Cooked Lobster Tails in 15 Minutes

Instructions:

1. Use your kitchen shears to snip down the center of the top shell, stopping just before the tail fin. <small>Note: Don't cut into the meat if you can help it.</small>
2. Gently pry the shell open with your thumbs and lift the lobster meat up through the slit, resting it on top of the shell.
3. Before you start, make sure your oven is fully preheated to 200°C. If the oven isn't hot enough when the tails go in, they'll steam instead of roast, and you'll lose that beautiful texture.
4. In a small bowl, combine the melted butter, grated garlic, lemon juice, smoked paprika, salt, and pepper.
5. Use a pastry brush to generously apply the garlic butter over the exposed meat. <strong>The meat should be fully saturated</strong>.
6. Place the tails on your baking sheet. If they're tilting, use a small piece of crumpled foil to prop them upright.
7. Slide the tray into the center of the oven and bake for <strong>10</strong> minutes. <strong>Watch for the shell to turn bright red</strong>.
8. The internal temperature should hit <strong>60°</strong>C. The meat will look opaque and feel firm to a light touch.
9. Remove from the oven and immediately brush with any remaining butter from the tray.
10. Sprinkle the fresh parsley over the top while the butter is still bubbling.