Perfect lobster tails

Ingredients:

• 4 frozen lobster tails, 140-170 g each, thawed (see Note)
• 110 g (8 tbsp) unsalted butter, room temperature
• 1 tbsp chopped fresh parsley
• 1 tbsp. chopped shallots
• 1 teaspoon lemon zest

Preparation:

1. Preheat the oven to broil. Place a rack on a rimmed baking sheet. Use kitchen shears to cut the lobster tails lengthwise down the middle. Then, using a knife, slice the tails in half, separating them into two halves. Place them, flesh side up, on the prepared baking sheet.
2. In a small bowl, combine the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper until smooth.
3. Brush 2 tablespoons of butter onto the flesh of each lobster tail half. Broil in the oven until the shells are bright orange, the flesh is opaque and cooked through, and the tails begin to curl, about 4 minutes.
4. Transfer the tails to a serving platter and drizzle each half with another tablespoon of butter (reserve the remaining butter for another use).
   
   Note
   
   Thaw the lobster tails in the refrigerator for 24 hours. Alternatively, place them in a large saucepan and cover with cold water until completely thawed, 1-2 hours.