2 – lobster tails
1 1/2 tbsp – butter (divided)
1 pinch – smoked paprika (per lobster tail)
Preheat broiler to high.
Set lobster tails on baking sheet or in an oven safe dish. With sharp kitchen scissors or a knife, carefully cut the top of lobster tail shell down to the tip of the tail, avoiding the meat. Devein if needed.
Carefully put shell down, so meat looks like it is sitting on top of shell and open. Sprinkle each tail with salt and paprika.
Add small pats butter along lobster tail.
Place in oven on middle rack. Let cook until meat is opaque and white, about 8-10 minutes.
Remove and serve immediately with drawn (melted) butter.