Garlic Butter Lobster Tails (Printable Version)
Tender lobster tails baked in rich garlic butter with lemon and herbs
# What You’ll Need:
→ Lobster
01 - 4 lobster tails (5-6 oz each), thawed if frozen
→ Garlic Butter
02 - 6 tablespoons unsalted butter, melted
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 teaspoon lemon zest
06 - 2 tablespoons fresh lemon juice
07 - ½ teaspoon paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
→ Garnish
10 - Lemon wedges
11 - Extra chopped parsley (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with foil for easy cleanup.
02 - Using kitchen scissors, cut down the center of the top shell of each lobster tail, stopping at the base. Gently pull apart the shell and lift the meat over the shell, leaving it attached at the base. Lay the meat on top of the shell.
03 - In a small bowl, mix together the melted butter, garlic, parsley, lemon zest, lemon juice, paprika, salt, and black pepper.
04 - Place the prepared lobster tails on the baking sheet. Generously brush the lobster meat with the garlic butter mixture, reserving a little for serving.
05 - Bake for 12-15 minutes, or until the lobster meat is opaque and slightly firm to the touch (internal temperature should reach 140°F).
06 - Remove from the oven and immediately brush with the reserved garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve hot.
# Quick Tips:
01 -
- The garlic butter sauce is rich enough to feel decadent but light enough to let the sweet lobster flavor shine through
- Ready in under 30 minutes but tastes like something from a high-end seafood restaurant
02 -
- Overcooked lobster turns rubbery fast, so pull them when just opaque and firm to the touch
- Lifting the meat over the shell helps it cook evenly and looks impressive on the plate
03 -
- Pat the tails dry before prep to help the butter adhere better
- Room temperature lobster tails cook more evenly than cold ones