I start by melting the butter gently in a small saucepan over low heat. You don’t want it to brown—just melt it until smooth.

Next, I stir in the minced garlic, paprika, salt, and black pepper. Let it cook for about 30 seconds so the garlic becomes fragrant.

Now comes the star ingredient. I add the finely chopped lobster meat and stir well, letting it warm through for 2–3 minutes.

I remove the pan from the heat and stir in the lemon juice and parsley. This little bit of acidity really balances the richness.

You can serve it right away while it’s warm, or let it cool slightly to thicken before spooning it over your favorite dishes.