# What You'll Need:
→ Seafood
01 - 2 lobster tails (about 6 ounces each), thawed if frozen
→ Vegetables
02 - 12 asparagus spears, trimmed
→ Fats & Oils
03 - 4 tablespoons unsalted butter, melted
04 - 1 tablespoon olive oil
→ Aromatics & Seasoning
05 - 3 garlic cloves, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon zest
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Using kitchen shears, cut down the top of each lobster shell lengthwise and gently pull the meat upward, leaving it connected at the base and resting on top of the shell.
03 - In a small mixing bowl, combine melted butter, olive oil, minced garlic, parsley, lemon zest, lemon juice, smoked paprika, sea salt, and black pepper. Mix until well incorporated.
04 - Place lobster tails and asparagus spears on the prepared baking sheet. Brush both lobster meat and asparagus generously with the garlic butter mixture using a pastry brush.
05 - Roast in the preheated oven for 12 to 15 minutes, until lobster meat is opaque and asparagus reaches tender-crisp texture.
06 - Transfer to serving plates immediately. Garnish with additional fresh parsley and lemon wedges if desired.
