Ingredients :

• Lobster tails — Frozen works very well—those found in supermarkets or at the fishmonger’s do the trick. Thaw them in the fridge the day before, never in hot water. Aim for 170 to 220g per tail for a generous portion.
• Butter — Unsalted, not semi-salted—you control the salt yourself. Take it out of the fridge 30 minutes before: soft butter incorporates much better with the garlic and paprika than microwave-melted butter.
• Garlic — Two fresh cloves, no powder. Fresh garlic gives a sweeter, rounder flavor that doesn’t overpower the delicate lobster meat. Mince it very finely so it melts into the butter during cooking.
• Paprika — Sweet. Smoked can work if you want a different note, but the classic gives that beautiful appetizing orange color and helps with the slight surface caramelization.