Garlic Butter Lobster Tails
These succulent garlic butter lobster tails are an elegant yet surprisingly simple dish that brings restaurant-quality seafood to your home. Broiled to perfection with a rich garlic herb butter, the sweet lobster meat becomes tender and flavorful in just minutes, making this the perfect recipe for special occasions or when you want to impress without spending hours in the kitchen.
Equipment
- Kitchen shears For cutting lobster shells
- Baking sheet Rimmed, for broiling
- Small saucepan For melting butter
- Pastry brush For basting with butter
Ingredients
- 4 lobster tails 6-8 oz each, about 680-900g total, thawed if frozen
For the Garlic Butter
- 6 tablespoons unsalted butter 85g
- 4 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh lemon juice 15ml
- 1/2 teaspoon paprika
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
For Serving
- lemon wedges for garnish
- fresh parsley additional for garnish
Instructions
- Preheat broiler to high and position rack 6 inches from heat source. Using kitchen shears, cut lengthwise down the center of the top shell, stopping at the tail fin.
- Gently pull shell apart and lift lobster meat through the opening, keeping it attached at the tail end. Rest meat on top of shell (butterfly style).
- In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant, then stir in parsley, lemon juice, paprika, salt, and pepper.
- Place lobster tails on a baking sheet and brush generously with half of the garlic butter mixture. Reserve remaining butter for basting.
- Broil for 8-10 minutes until meat is opaque and internal temperature reaches 145°F, basting with additional butter halfway through cooking.
- Remove from oven and brush with remaining garlic butter. Serve immediately with lemon wedges and garnish with fresh parsley.
Notes
- Choose lobster tails that are 6-8 oz each for best results - smaller tails cook too quickly and can become rubbery.
- If using frozen lobster tails, thaw completely in the refrigerator overnight before cooking.
- Don't overcook! Lobster meat should be opaque and firm but still tender. It will continue cooking slightly after removed from heat.
- For grilling: Prepare tails the same way and grill flesh-side down for 5-6 minutes, then flip and grill shell-side down for 4-5 minutes.
- Make it spicy: Add 1/4 teaspoon cayenne pepper or red pepper flakes to the garlic butter.
- Wine pairing: Serve with a crisp Chardonnay or Sauvignon Blanc to complement the rich butter sauce.
- Substitute herbs: Try using fresh basil, tarragon, or chives instead of parsley for different flavor profiles.
- Side dish suggestions: Pair with garlic mashed potatoes, roasted asparagus, or a simple green salad.
- Leftover lobster can be stored in an airtight container in the refrigerator for up to 2 days and used in salads or pasta.
- For extra richness, add 1 tablespoon of white wine to the garlic butter sauce.
Nutrition
Serving: 1Lobster TailCalories: 312kcalCarbohydrates: 2gProtein: 34gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 215mgSodium: 685mgPotassium: 425mgVitamin A: 18IUVitamin C: 8mgCalcium: 10mgIron: 4mg
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