Preheat your air fryer at 380° for 2 to 5 minutes.
Next, either butterfly the lobster OR cut out the undershell:
Butterfly the lobster: use kitchen shears to cut the lobster hard shell, from the widest point to the tail, until you almost reach the tail. Do not cut through; stop before you get to the bottom. Butterfly the lobster and push the meat up and over the hard shell.
Cut out the undershell: Use kitchen shears to cut out the undershell in the belly of the lobster, including the little lobster legs.
Add butter to a microwave-safe bowl and melt butter. Once melted, whisk in lemon zest, garlic powder, and paprika. Pour half of the butter mixture into a separate bowl and set aside. Brush the remaining butter mixture onto the lobster meat. Season with salt and pepper.
Place in the Cook & Crisk Basket or your air fryer tray with the shells on the bottom and the lobster meat facing up.
Close the crisping lid, select Air Crisp, turn the temperature to 380°F, and set time to 5 minutes. Close the crisping lid, then select Start/Stop to begin.
When the time is up, check on the lobster. The lobster meat is cooked when the meat is opaque. If needed, close the crisping lid and air crisp for up to 2 more minutes.
Spoon the reserved butter mixture over the lobster meat. Sprinkle each lobster tail with parsley and serve with lemon wedges, if desired.
You can double this recipe for 4 lobster tails.
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