• Get out and measure your ingredients.
  

Prepare Lobster

• Using kitchen shears, cut down the middle of the top of each lobster tail to remove the shell. Check out our post on How to Cut a Lobster Tail if you need any assistance.
• Pry the shell open carefully. It is quite sharp. With your thumbs, work the meat away from the shell on the top and the bottom. Gently detach the meat completely from the shell, keeping it in one piece.
• Place lobster meat on a cutting board.
  
• Season lobster tails with salt, pepper, and paprika.
  
• Unti covered.
  

Prepare Poaching Liquid

• Add water to a medium skillet over low/medium heat, somewhere around 3 on my stove. Allow it to heat up for about 1 minute.
• Begin adding butter, one piece at a time. Whisk until butter is completely melted before adding the next piece. Your goal temperature is between 165 and 175ºF. No higher. Use a kitchen thermometer to monitor your temperature and adjust heat settings accordingly.
  
• Continue whisking and adding pieces, one at a time, until all are melted.
  
• Place prepared lobster tails in butter poaching liquid.
  
• Cook on each side for about 2 minutes or until lobster meat turns opaque.
  
• Continue rotating tails.
  
• Until cooked.
  
• Use thermometer to confirm lobster is 140 degrees F and no more.
  
• Serve with fresh squeezed lemon juice on top and additional wedges, if desired. Enjoy every bite.