Lobster Tail

If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.

Preheat the air fryer to 400 degrees F (204 degrees C)for a few minutes.

Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then use your thumbs and fingers to spread open the shell. Run a bamboo skewer through the center of the flesh lengthwise to prevent curling.

In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.

Cook lobster tails in the air fryer for 5-6 minutes for 5-ounce lobster tails, or until the meat is opaque and internal temperature in the thickest part reaches 140 degrees F (60 degrees C). (If your tails are a different size, a good rule of thumb for lobster tail air fryer time is about 1 minute per ounce of individual tail. For example, if your lobster tails are 8 ounces each, you’ll air fry them for about 8 minutes.) After cooking for 1 minute per ounce of individual tail, check the internal temperature with a meat thermometer and if they are not done yet, cook for 1-3 more minutes as needed.