Now we make it taste like heaven. Melt about two tablespoons of unsalted butter. Don’t use salted butter here—you want control over the salty kiss at the end.
Brush that melted butter generously over the exposed lobster meat. Every. Single. Inch. Don’t be shy—the lobster wants this. Add a pinch of sea salt, a crack of black pepper, and if you’re feeling fancy, a tiny pinch of paprika or garlic powder.
Honestly, even just salt and pepper is incredible. The lobster is the star; you’re just the stagehand here.
