Slow Roasted Lobster Tails

4 lobster tails

1/2 cup The Shoreline Vine Extra Virgin Olive Oil

4 garlic cloves, peeled & minced

1 shallot, peeled & thinly sliced

2 tsp fresh rosemary, minced

2 tsp fresh thyme, minced

1 tsp Seasonello Fine Sea Salt (available at The Shoreline Vine)

1/4 tsp Paprika

Prep the lobster tails by using heavy duty kitchen scissors to cut the top of the shell running lengthwise. Next gently split the shell, opening to loosen meat keeping it attached at the top or bottom. Bring meat slightly out of shell and fillet the meat so it drapes nicely over edge (butterfly). Devein if necessary. Place the prepped tails in a shallow casserole dish, drizzle with olive oil, sprinkle with garlic, shallots, rosemary, thyme, sea salt and paprika. Cover and set aside to marinate for 30 minutes. Preheat oven to 350°. Uncover the tails and place them in the oven for 20 minutes or until internal temperature reaches 140°.

Remove and serve with pan drippings.