Curry Butter Lobster Tails

Ingredients:

• 2 Lobster Tails, Raw
• 60g butter
• 1 tsp hot curry powder, more or less if desired
• 1 tbsp whipping cream
• 2 tbsp lemon juice

Directions:

Instructions:
Preheat the oven to 400°F (204°C).
Hold the lobster tail with the hard shell facing upward, and with sharp scissors, cut right down the middle of the shell towards the tail.
Turn the lobster tail over and use your fingers to crack the rib lines all the way down to the tail.
Turn the lobster tail over to the hard side again and run your fingers along the inside of the shell, to loosen the lobster meat.
Pull the lobster meat up above the shell, leaving the tail end still attached. Press the shell closed, and lay the lobster meat on the top of the shell.
Place the lobster tails on a baking tray just above the middle rack.
While the lobster tails are cooking make the curry butter. In a bowl, beat together the butter, cream, curry powder, and lemon juice, continually whisking for about a minute until smooth and fully combined.
Bake in the preheated oven for 8 minutes, remove the lobster from the oven and switch the oven to the broiler setting.
Brush the curry butter over the flesh of the baked lobster tails and grill until the top is golden and bubbly, about 4 minutes.
Serve immediately and enjoy with the leftover curry butter for dipping, and a salad.