Roasted Lobster with Avocado

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the lobster tails dry with paper towels and place them shell-side down on a baking sheet lined with foil.

   Tip: Dry lobster tails ensure better browning and prevent them from steaming rather than roasting.

2. 2

   In a small bowl, whisk together the melted butter, minced garlic, lemon juice, fresh parsley, thyme, sea salt, black pepper, and paprika.

   Tip: This herb butter can be prepared while the oven preheats to save time.

3. 3

   Brush the herb butter generously over the exposed lobster meat on each tail, reserving 1 tablespoon for later use.

   Tip: Make sure to coat the entire surface of the meat for maximum flavor.

4. 4

   In a separate bowl, toss the panko breadcrumbs with the reserved herb butter and a drizzle of olive oil until evenly moistened.

   Tip: The olive oil helps the breadcrumbs toast to a golden, crispy texture.

5. 5

   Sprinkle the buttered breadcrumb mixture evenly over the top of each lobster tail, pressing gently to help it adhere.

   Tip: Don't pack the breadcrumbs too tightly or they'll become dense rather than crispy.

6. 6

   Roast the lobster tails in the preheated oven for 18-22 minutes, until the meat is opaque and the breadcrumb topping is golden brown.

   Tip: Lobster cooks quickly; check for doneness by looking for the meat to turn from translucent to solid white.

7. 7

   While the lobster roasts, slice the avocado halves into thin wedges and arrange them on serving plates, drizzling with a squeeze of fresh lemon juice and a pinch of salt.

   Tip: Preparing the avocado just before serving prevents browning and keeps it fresh.

8. 8

   Remove the roasted lobster from the oven and carefully place one tail on each plate alongside the avocado slices. Drizzle any remaining pan juices over the top.

   Tip: Use kitchen shears to carefully cut along the sides of the lobster shell for easier eating.