Lobster tails usually come whole and not de-shelled. Use kitchen shears to cut the top of the shell right down the center all the way to the fanned tail, then stop. You can also cut the bottom along the same route. Wiggle your fingers around the connective tissues to loosen the meat. Gently pull it up through the incision and set on top of the shell. Setting it on top is not only aesthetically pleasing, it allows the warm air to circulate around the meat to cook evenly. Repeat with remaining tails.
In a small saucepan, heat clarified butter with lemon juice, lemon zest and hot sauce over very low heat, just enough to keep it in liquid form.
Place lobster tails on a broiler pan or rimmed baking sheet about 6-9 inches away from the broiler coils while keeping a watchful eye. Broil for approximately 3-4 minutes. Time will vary greatly depending on size of the lobster tail, your oven and distance from the heating mechanism. Lobster tails are done when the meat has turned an opaque white and the shells a brilliant red.
Baste the top of the lobsters tails with clarified lemon butter and sprinkle with smoked paprika.
Remove and serve immediately with a side of clarified lemon butter.
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