EVOO Slow Roasted Lobster Tails

4 lobster tails
1/2 c. Mild Extra Virgin Olive Oil
4 garlic cloves, peeled and minced
1 shallot, peeled and thinly sliced
2 tsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
1 tsp. sea salt
1/4 tsp. paprika or smoked paprika

To prep the lobster tails, using heavy duty kitchen scissors, cut the top of the shell running lengthwise down the tail, careful not to damage the meat. Next, gently split the shell, opening it up slightly and loosen the meat keeping it attached to the very tip of the tail. Next bring the meat out from the inside of the shell, and fillet the meat so that it drapes nicely over the shell, devein if necessary.

Place the prepped lobsters in a shallow casserole dish, drizzle with olive oil, sprinkle with garlic and shallots and evenly season with rosemary, thyme. salt and paprika. Cover and set aside to marinate for 30 minutes.

Preheat oven to 350 F. Uncover the lobster tails and place them in the oven. Roast for 20 minutes or until the internal temperature of the lobster meat reaches 140 F. Remove from the oven and serve drizzle with pan-drippings.

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