Species: Homarus americanus (American Lobster)

 

Source: North Atlantic waters off the coasts of Nova Scotia, New Brunswick, Newfoundland & Labrador

 

Harvest Method: Wild-caught using sustainable trap fishing methods

 

Form: Raw tails (shell-on), also available steamed or frozen

 

Garlic Butter Broiled Canadian Lobster Tails

1. 2–4 Canadian cold water lobster tails (4–6 oz each)
2. 1/2 cup (1 stick) unsalted butter, melted
3. 3 cloves garlic, minced
4. 1 tablespoon fresh lemon juice
5. 1 teaspoon paprika (optional, for color)
6. Salt and pepper, to taste
7. Fresh parsley, chopped (for garnish)
8. Lemon wedges (for serving)

 

Preparation:

 

Thaw lobster tails in the refrigerator overnight if frozen. Rinse and pat dry.

 

Butterfly the lobster tails:

 

• Using kitchen shears, cut through the top shell down to the tail fan.
• Gently pull the meat up and out, resting it on top of the shell. (This is for presentation and even cooking.)
• Remove any dark vein or grit.

 

Broiling Instructions:

Preheat your oven’s broiler to high (500°F / 260°C).

 

Make garlic butter:

• Mix melted butter with minced garlic, lemon juice, paprika, salt, and pepper.

 

Brush lobster meat generously with garlic butter.

 

Broil 5–7 inches from heat for 8–10 minutes, depending on tail size. Baste once halfway through.

• Meat should be opaque and slightly golden on top.
• Internal temp: 140°F–145°F (60°C–63°C).