Langosta al Ajillo

Ingredients

Lobster tails

4, about 6-8 ounces each

Garlic

6 cloves, minced

Olive oil

1/2 cup

Paprika

1 tablespoon

Red pepper flakes

1 teaspoon (adjust for spice preference)

Salt

1 teaspoon, or to taste

Fresh parsley

1/4 cup, finely chopped (for garnish)

Lemon wedges

for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Using kitchen shears, carefully cut the top shell of each lobster tail lengthwise, stopping just before the base to keep the meat attached.
3. Gently loosen the meat from the shell using your fingers, being careful not to detach it completely. This will allow the flavors to infuse better during cooking.
4. In a small bowl, whisk together the minced garlic, olive oil, paprika, red pepper flakes, and salt until well combined. This zesty garlic mixture will be the star of the dish.
5. Brush the garlic mixture generously over the exposed lobster meat, ensuring it is thoroughly coated for maximum flavor.
6. Arrange the lobster tails on a baking sheet, meat side up, and bake in the preheated oven for 15-18 minutes, or until the lobster meat is opaque and cooked through. The cooking time may vary based on the size of the tails.
7. Remove from the oven and garnish with chopped parsley for a fresh touch.
8. Serve immediately with fresh lemon wedges for squeezing over the lobster, enhancing its flavor with a burst of citrus.