Split and loosen the lobster

• Cut each lobster tail right down the back of the shell.
• Use your fingers to loosen the meat from the shell.
• Pull the meat up and over the shell, and remove the digestive tract if present down the center.

Season the lobster

• Season the lobster meat with salt, pepper and paprika for color.

Broil the lobster

• Place the tails on a tray and broil until the meat is opaque and tender, without overcooking.

Make the garlic butter

• Melt the unsalted butter in a saucepan over medium-low heat.
• Grate the garlic directly into the butter.
• Add the red pepper flakes, kosher salt and pepper.

Baste the lobster

• As the lobster cooks, baste it with the garlic butter.

Finish the butter with herbs

• Turn off the heat and stir the fresh dill into the butter.
• Add the chives and serve the lobster with the herb garlic butter.