Cut the Shell

Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base. Snip through the top portion of the meat as you go.

Crack the Ribs

Flip the tail over and gently crack the center ribs on the underside. This helps the shell open more easily.

Butterfly

Carefully open the shell and loosen the meat from the shell while keeping it attached at the base. Remove any visible vein. Lift the meat over the shell and rest it on top so most of the meat sits above the shell.

Prep

Place the oven rack in the upper third or center of the oven so the lobster tops will be at least 6 inches from the heating element. Preheat oven to broil on high.

Make the Garlic Marinade

In a small bowl, mix together parsley, garlic, Dijon mustard, salt, pepper, olive oil, and lemon juice.

Arrange

Place butterflied lobster tails in a 9×13-inch roasting pan. Divide the marinade evenly over the tops. Dot each lobster tail with ½ tablespoon of butter, cut into small pieces.

Broil

Broil on high heat for 10–11 minutes (adjust depending on size). Lobster meat should turn opaque white and register 145°F on an instant-read thermometer.

Transfer to a serving platter and garnish with fresh parsley.

Drain drippings from the roasting pan into a small saucepan. Add the remaining 2 tablespoons butter and bring to a gentle simmer. Remove from heat and pour over lobster tails or serve as a dipping sauce.