1 stick (4 ounces) unsalted butter
2 large garlic cloves, minced
¼ teaspoon smoked paprika
¼ teaspoon finely grated lemon zest
Salt and freshly ground pepper
1 pound baby potatoes
4 ears corn on the cob, shucked
4 lobster tails, thawed
2 tablespoons chopped fresh flat-leaf parsley
Lemon wedges for serving
PREP THE GARLIC BUTTER
Position an oven rack 6 to 8 inches from the heat source and preheat the broiler.
In a small saucepan over medium heat, melt the butter. Add the garlic and cook, swirling the pan, just until fragrant but not browned, about 30 seconds. Remove the pan from the heat and stir in the paprika, lemon zest, and a pinch each of salt and pepper. Transfer about two-thirds of the butter mixture to a bowl and set aside for serving. Reserve the remaining butter mixture for brushing the tails.r.
COOK THE POTATOES AND CORN
Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender when pierced with the tip of a knife, 12 to 15 minutes. Add the corn to the potatoes and cook until tender, 1 to 2 minutes. Drain and cover to keep warm.
PREP THE LOBSTER TAILS
Meanwhile, arrange the lobster tails on a sturdy baking sheet. Using sharp kitchen shears, cut the top shell of the lobster tails all the way down to the flippers, being careful not to cut through the lobster meat. Gently pull apart the shell to expose the lobster meat inside. Carefully lift the lobster tail meat even further out so it almost sits on top of the shell. (Alternatively, split the lobster tails lengthwise, using a sturdy knife to cut through the shells from top to bottom and arrange the split tails cut side up on the baking sheet.)
BROIL AND SERVE
Generously brush the exposed lobster meat with the reserved butter mixture in the saucepan. Broil the lobster tails until the meat is completely white and opaque, 8 to 10 minutes. Divide the lobster tails between 4 plates along with the corn and boiled potatoes. Drizzle the lobster and vegetables with the remaining butter. Sprinkle with parsley and serve with the lemon wedges for squeezing over.
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Pair it Up
Look for a full-bodied white wine, such as Spanish Rioja or unoaked chardonnay, to match the richness of the lobster and garlic butter.
Spice it Up
Add 1 to 2 teaspoons of chopped jalapeńo to the butter along with the garlic for a little kick.
Save the lobster shells to make a flavorful seafood stock. Dice leftover lobster, corn, and potatoes and add chopped celery and mayonnaise for a fabulous salad.