Here’s the kicker: you can prep these tails a day ahead. Cut, clean, and butter them. Store them covered in the fridge. When guests arrive, just slide them under the broiler while you open wine. You’ll look like a culinary genius who wrestles lobsters for a living.
One final warning: do not let the butter pool on the pan and smoke. It will set off your smoke detector, and your dog will bark, and you’ll have to explain to your neighbor why your apartment smells like a seafood restaurant on fire. Just keep an eye on it. You’ve got this.
Now go forth, broiler warrior. You are now the person who casually says, “Oh, I’ll just broil some lobster tails,” like it’s no big deal. And it isn’t. It’s just butter, heat, and a tiny, delicious friend.
