Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (1 of 4 servings): Calories 327 | Total Fat 24 g | Saturated Fat 15 g | Carbohydrates 1 g | Dietary Fiber 0 g | Sugar 0 g | Protein 26 g | Cholesterol 259 mg | Sodium 664 mg
Total: 20 min
Active: 15 min

Four 5- to 6-ounce frozen lobster tails, thawed (see Cook's Note)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon minced shallot
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

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Directions

Preheat the broiler. Set a wire cooling rack inside a rimmed baking sheet. Using kitchen shears, cut the top shell of each lobster tail lengthwise down the center. Next, use a knife to slice all the way through the tails, splitting each into two pieces. Place the lobster halves flesh-side up on the prepared baking sheet.
In a small bowl, combine the butter, parsley, shallot, lemon zest, teaspoon salt, and a few grinds of pepper. Mix until thoroughly blended.
Spread 2 teaspoons of the compound butter onto the flesh of each lobster tail half. Broil until the shells turn a vibrant orange, the flesh is opaque and fully cooked, and the tails start to curl, about 4 minutes.
Transfer the lobster tails to a serving platter and top each half with an additional teaspoon of the compound butter (reserve any remaining butter for another use).

Cook's Note: To thaw lobster tails, refrigerate them for 24 hours until completely thawed. Alternatively, place them in a large pot and cover with cold water until fully thawed, 1 to 2 hours.