Lay the lobster tail out in front of you. With a sharp knife, pierce the bottom end of tail with knife tip, cracking through the shell lengthwise as you come down with the knife- going through the top 1/3 of the lobster meat at the same time. Spread the shell open enough to be able to pull lobster meat out, leaving the meat connected at the tail end. Lay lobster meat on top of shell and spread out so it covers most of the shell. Sprinkle the lobster meat with fresh lemon juice, paprika and salt & pepper. Put the lobster into a baking pan with just enough water to cover the bottom of the pan.
Bake at 350 degrees for 10-12 minutes, or until lobster is cooked through. The meat should be opaque all the way to the center and snow white in color. Top with basil butter and serve immediately
1 lb butter, at room temperature
1 cup loosely packed fresh basil leaves
1 tbsp fresh chopped garlic
Blend the butter, garlic and basil in a food processor until smooth. Can be piped out with a pastry bag into ramekins for service, or melted for dipping.