- Lobster tails
Thaw lobster tails by placing in refrigerator overnight; or, to thaw same-day, place in a sealed plastic bag and submerge in cold water. Change water every 15 minutes for 1 to 1 1/2 hours, or until fully thawed.
Heat broiler to high. Place oven rack in top third of oven. Rinse lobster tails and pat dry with paper towel. Using shears, cut shell down the back to expose meat. Gently pull the shell apart and loosen the meat, but leave it in the shell. Dot the tail with about 1 tablespoon butter and season to taste with salt, pepper and paprika.
Broil 7-9 minutes for smaller tails, or up to 15 minutes for large tails. Lobster is done when the meat is opaque, and is tender when poked with a fork.