• 4 tablespoons unsalted butter, clarified
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• (4) 4 to 6 ounce cold-water lobster tails

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To clarify this small amount of butter, place it in a small sauce pan over medium heat for about 3 to 4 minutes. It should melt quite quickly and start to foam. As soon as it foams, remove it from the heat. Carefully tilt the sauce pan to the side and use a spoon to scrape off the white foam from the top of the butter-oil below. Tap the foam onto a paper towel on the counter top. Pour the remaining butter-oil into a small mixing bowl to cool slightly. After the removed foam cools, discard. Use extreme caution; heating butter, even this small amount, this quickly and to this temperature makes it explosive.

Mix into the slightly cooled butter the lemon juice, sea salt, pepper, garlic powder and paprika; set aside. Meanwhile, use kitchen shears to cut down both outside edges of the top of the lobster tail, cutting only the shell, not the meat.  Now cut across the base of the tail to remove the rectangular shell piece and discard. Use a sharp paring knife to devein the tails. Rinse the tails well and pat dry. Heat the broiler. Place the tails on a broiler pan and drizzle the lobster meat with the butter mixture. Broil for 12-18 minutes for these 4 to 6 ounce tails. Drizzle again with any remaining butter mixture for serving.