4 (6-7-oz.) lobster tails
2 tbsp. butter, melted
2 tsp. lime juice
1 tbsp. olive oil
1/4 tsp. paprika
1. Rinse lobster tails: pat dry with paper towels. Use kitchen sheers to cut through hard top shell of lobster tail, cutting through meat, but not through the lower shell. Spread meat open in shell. Preheat broiler.
2. In a small bowl whisk together butter, like juice, olive oil and paprika.
3. Place lobster tails, meat size up, on the broiler pan rack. Set aside 3 tablespoons of butter mixture; keep warm. Brush lobster meat with remaining butter mixture.
4. Broil 4 to 5 inches from heat for 5-7 minutes or until opaque in center. Be careful NOT to overcook. Drizzle with reserved butter mixture.
Serve with a bowl of New England clam chowder!
Makes 4 servings.
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