Position an oven rack 5–6 inches from the broiler element. Preheat broiler to high. Using kitchen shears, cut along the top center of each shell from the fleshy end toward the tail fin. Split the shell open or remove a rectangular section of the top shell and loosen the meat underneath — either way exposes the meat for even heat and seasoning. Don't cut deeply into the meat. Brush exposed meat generously with melted butter. Season with salt, pepper, and paprika. Place tails meat side up on a baking sheet or rack-lined sheet pan.

定位架，使尾部坐5至6英寸距离烤箱元素。烤5至10分钟——较小尾部（4–6盎司）约5分钟，较大尾部长达8至10分钟。不要无人值守烤箱。从5分钟标记检查。 完成当肉质完全不透明白色、外壳红、快速读取温度计通过下侧到最厚部分读140°F。如果褐变太快肉质在前烹饪，尾部太靠近元素。 可选地在烤中一两次用融化黄油刷。

一旦肉质完全不透明白且内部温度进入140°F就拉尾部。无静置需要——立即装盘。如果期望用盐和黑胡椒调味。用柠檬角和融化黄油上菜。不仅依靠时间；尾部大小变化，所以用温度计。肉质超过140°F在烤箱热下快速变得橡皮状。保持架从坐太靠近元素或表面将在内部烹饪前烧焦。