The perfectly cooked lobster tail.

• 4-5 ounce lobster tail, fresh or thawed if frozen
• 2 tablespoons unsalted butter
• 1 clove garlic, finely minced
• 1/2 teaspoon lemon zest
• Fresh herbs (such as thyme and tarragon)
• Sea salt and freshly ground black pepper
• A squeeze of fresh lemon juice
• A pinch of smoked paprika for subtle depth (optional)

• Kitchen shears
• Small saucepan
• Baking dish
• Basting brush
• Meat thermometer

1. Using kitchen shears, carefully cut the top of the shell down the middle, stopping before reaching the tail fin.
2. Gently pull the shell apart, exposing the meat while keeping it attached at the base. Lift the meat above the shell and rest it on top, keeping the shell underneath to support the lobster during cooking. This technique, called "butterflying," ensures even cooking and an elegant presentation.

1. In a small saucepan, melt the butter over medium-low heat. Add the minced garlic, lemon zest, and a sprig or two of fresh herbs.
2. Cook gently for 2-3 minutes to infuse the butter with the aromatics, being careful not to brown the garlic. Remove from heat, and discard the herbs. This butter will be used for basting.

1. Lightly season the lobster meat with sea salt and freshly ground black pepper. For an extra touch, sprinkle a pinch of smoked paprika over the top.
2. Brush the lobster generously with the infused garlic butter, ensuring it gets into the crevices of the meat.

1. Preheat the oven to 425°F (220°C) and set the oven rack about 6 inches below the broiler.
2. Place the lobster tail in a baking dish and transfer it to the oven.
3. Cook under the broiler for 8-10 minutes, basting with the garlic butter halfway through, until the meat is opaque and reaches an internal temperature of 135-140°F (57-60°C).
4. For the last 1-2 minutes, switch the broiler to high to get a slight caramelization on the lobster's surface.

1. Remove the lobster tail from the oven, brush with a final touch of the garlic butter, and squeeze a bit of fresh lemon juice over the top.
2. Garnish with a few delicate herb leaves (such as tarragon or chervil) and a small side of beurre blanc or lemon aioli for dipping.
3. Serve immediately alongside your choice of accompaniments, such as creamy mashed potatoes or a vibrant citrus salad.

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