This is a simple and elegant way to prepare fresh, local lobsters. If you don't have all the herbs, lemon and butter work just fine.
Ready in 45 minutes Makes 2 servings
2 California Spiny Lobster Tails*
½ cup (1 stick) unsalted butter, softened
2 cloves garlic, minced
1 tablespoon minced parsley, plus more for serving
1 tablespoon minced chives
1 tablespoon minced fresh tarragon
¼ teaspoon sea salt or more to taste
1 lemon, halved
1 Arrange California Spiny Lobster tails on a rimmed baking sheet and set in the fridge. Preheat the oven to 350°F. Make the compound butter by mixing together the butter, garlic, herbs, salt and juice from one lemon half. Season with additional salt and black pepper to taste. Transfer compound butter to fridge, covered.
2 Remove lobster tails from fridge and set on a cutting board with the hard shell facing up (bellies down). Use kitchen shears to slice through the top of the shell, stopping at the base of the tail. Slice down into the flesh, ½-1 inch, without cutting all the way through. Use fingers to carefully spread the split tails, creating a "butterfly" look.
3 Divide the compound butter between the spit of each tail, reserving two tablespoons for serving. Be sure to pack the butter down into the tails. Bake lobsters for 25-30 minutes or until the flesh is opaque and butter is melted. Serve with remaining compound butter and lemon half. Garnish with additional parsley.
NOTE: FOR THE FRESHEST FLAVORS, DO NOT REMOVE TAIL UNTIL YOU ARE READY TO COOK.